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Instructions:
1. Place the chicken breasts in the slow cooker.
2. In a mixing bowl, combine the diced tomatoes with green chilies, salsa, chili powder, cumin, garlic powder, salt, and black pepper. Stir well to combine.
3. Pour the mixture over the chicken in the slow cooker, ensuring that the chicken is well coated.
4. Cover the slow cooker and cook on low heat for 4-6 hours or until the chicken is cooked through and tender.
5. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
6. Add the shredded cheddar cheese and shredded Monterey Jack cheese to the slow cooker. Stir well to combine and melt the cheese.
7. Cover the slow cooker again and cook on low heat for an additional 15-20 minutes, or until the cheese is melted and the sauce is creamy.
8. Serve the queso chicken hot, garnished with optional toppings like chopped fresh cilantro, diced tomatoes, or sliced jalapenos.
You can serve slow cooker queso chicken on its own, over rice, or in tortillas as tacos. It makes a flavorful and comforting meal. Enjoy!
