I made this last night, adapted from a Sunset Magazine recipe I saw.

3 cups Green Salsa (such as Herdez)
cumin
coriander
3 10oz cans green enchilada sauce
sliced mushrooms
3 lbs chicken (parts or a whole chicken, w/ bones)
2 tablespoon chopped cilantro

queso fresco (brands include Cacique)

Put chicken in bottom of crockpot, cover with the first 5 ingredients. Cook on HIGH 3 hours, then pull the chicken off the bone, add the cilantro and resume cooking until chicken is done.
Serve in a bowl, with crumbled queso fresco on top and a dollop of sour cream or even crema fresca.

For non lc-ers you can tear up a tortilla and throw it in their serving. I also added canned green chilis to this and roasted up some jalapenos. Like all crockpot dishes, this is even better the next day. it's SOOOOO easy!!

This sounds wonderful! I think I'll be trying it soon.