Next, dump in the enchilada sauce and diced tomatoes. Stir once again until well combined. Cover and cook on low for 6 hours, until chicken is cooked through.
When cooking time is up, uncover and sprinkle shredded cheese on top of the chicken. Cover and cook for 10 more minutes. In the meantime, whip up some Old El Paso Fiesta Rice, cooked according to package. It's the perfect side for Mexican meals and my kids love it!
Serve this yummy Slow Cooker Cheesy Mexican Chicken over the rice and top with chopped cilantro (or wrapped up in a tortilla). My family likes a little extra crunch with their meals, so I like to crumble some of Green Giant's Roasted Veggie Tortilla chips on top. It's so good your family will be begging for more!