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1
Place chicken breasts in a 5 to 6 Quart Crock-Pot(R) slow cooker. Sprinkle with salt & pepper.
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2
Dice onion and green pepper and place on top of chicken.
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3
Pour chicken broth over top of ingredients in slow cooker.
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4
Cover and cook on LOW for 4 hours.
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5
Remove chicken from Crock-Pot(R) slow cooker and shred with two forks.
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6
Reserve liquid from Crock-Pot(R) slow cooker in a separate container.
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7
Return shredded chicken to Crock-Pot(R) slow cooker and mix with the onions & peppers.
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8
Add enough of the reserved liquid back just to moisten meat, about 1/2 Cup.
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9
SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.
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10
Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.
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11
Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.
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12
Meanwhile, place remaining sauce in a Crock-Pot(R) Lunch Crock(R) or Little Dipper(R) Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve).
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13
SERVING: Warm flour tortillas according to package directions.
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14
Place chicken mixture in tortilla and roll to place seam side down on a plate.
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15
Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.
