Another Pinterest find. I would not know how to cook without Pinterest. We'd all be eating the same meals over and over. I do love a physical cookbook though. The original recipe can be found over at Six Sisters' Stuff right here.
What you'll need:
-- 3 to 4 boneless skinless chicken breasts (I used 3, made 6 quesadillas and still had chicken left over)
-- a can of Rotel tomatoes and green chilies, undrained (the can I used was 10-ish ounces)
-- a package of cream cheese
-- a couple of tablespoons of butter, melted
-- shredded cheese of your choice, we used Monterrey jack
-- toppings/salsa/dip of your choice
Simple to make too:
-- Spray your slow cooker with non-stick spray or, if like me you don't have any, smear some Crisco on the bottom and around the sides.
-- Put the chicken in, add the undrained can of Rotel, and then cream cheese. I chose to slice up my cream cheese. Put the lid on and set your slow cooker to low for 6-8 hours.
-- Once the chicken is done, shred it and put it back in the slow cooker. Mix all those ingredients together and let sit for a bit so the chicken will absorb some of the juices. It's still going to be a little watery so use a slotted spoon to put chicken in tortillas.