My sister showed me this dinner and I have made it every week since. Just 4 ingredients

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.
Lay the boneless, skinless chicken breasts in a single layer on the bottom of the slow cooker. If some pieces are thicker than others, place the thicker ones toward the outside edges where it tends to cook a bit hotter.
In a medium bowl, stir together the cream of chicken soup and the entire can of diced green chiles with red peppers (including the liquid) until well combined.

Pour the soup and chile mixture evenly over the chicken breasts, making sure they are mostly covered. Use a spoon to spread it if needed.
Scatter the shredded or cubed pepper jack cheese evenly over the top of the saucy chicken. Do not stir; the cheese will melt down into the sauce as it cooks.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 1/2 to 3 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C). Avoid lifting the lid too often so the heat stays in and the cheese melts smoothly.
Once the chicken is cooked through and very tender, turn the slow cooker to WARM or LOW. Use two forks to shred the chicken directly in the slow cooker, pulling it into bite-sized pieces. Stir gently so the shredded chicken gets coated in the thick, creamy pepper jack sauce.

Let the shredded chicken sit in the sauce for another 5 to 10 minutes on WARM so it can soak up more flavor and the sauce can thicken slightly. The end result should be tender white chicken in a bubbly, glossy, cheesy sauce with visible flecks of red and green peppers.
Taste and, if you’d like a bit more salt or pepper, season lightly. Serve the creamy pepper jack chicken hot over rice, noodles, or in buns or tortillas, spooning extra sauce over the top.
Variations & Tips