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

For milder palates or picky eaters, you can swap half of the pepper jack cheese for Monterey Jack or mozzarella to tone down the heat while keeping the same creamy texture. If your family loves spice, choose hot diced green chiles, add a pinch of crushed red pepper, or stir in a spoonful of your favorite salsa at the end.

To stretch the meal, stir in a small bag of cooked egg noodles or about 2 cups of cooked rice right into the slow cooker during the last 15 minutes on WARM so they can soak up the sauce. You can also add a handful of frozen corn or canned black beans (drained and rinsed) with the soup and chiles for a heartier, Tex-Mex-style bowl.

For a slightly lighter version, use reduced-fat cream of chicken soup and trim any visible fat from the chicken breasts; the cheese will still keep everything rich and comforting.

Food safety tips: Always start with fresh or properly thawed boneless, skinless chicken breasts—never cook frozen chicken directly in the slow cooker, as it can stay too long in the temperature “danger zone.” Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before shredding and serving. Keep the slow cooker covered while cooking so it maintains a safe, steady temperature.

Refrigerate leftovers within 2 hours in shallow containers, and reheat them until piping hot (165°F) before eating. Because this dish is dairy-heavy, avoid leaving it out on the counter for long periods; keep it on WARM if serving buffet-style and discard any leftovers that have sat out for more than 2 hours.