A creamy and milk slow cooker chicken chili for fall.
Place all ingredients (aside from the cilantro, Crema Mexicana, and Monterey Jack Cheese into the slow cooker starting with the chicken.
Cook over low heat for 8 hours
Remove the chicken breasts from the slow cooker and shred them.
Return the chicken breasts to the slow cooker along with the Crema Mexicana, and 1/2 a cup of Monterey Jack cheese. Stir to combine
Add more cilantro, Crema Mexicana, and Monterey Jack cheese when serving.