🌎 The World Cookbook

3-4 chicken breasts
1 can of Rotel Tomatoes
8- oz of "whipped" cream cheese it's in with the regular cream cheese in a plastic container
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 medium yellow onion chopped
1/2 tablespoon butter
2 tablespoons cilantro chopped really good/fine
1 tablespoon lime juice
shredded Colby jack cheese

Place your chicken breasts in your slow cooker. Add your Rotel tomatoes, garlic powder, onion powder, cilantro and stir well. Cover and cook for 5-6 hours, or until your chicken will easily shred with 2 forks. Remove your chicken and shred into chunks. Return back to the slow cooker and stir well. Add your cream cheese and lime juice and cover and let sit while you're cooking your onion so your cream cheese can soften and melt. Cook your chopped onion over medium heat in butter until it is soft and translucent (about 4-5 mins). Add your onion to your slow cooker and stir everything together. Serve with warmed flour or corn tortillas and top with shredded Colby jack cheese.