### Instructions:
1. **Combine Ingredients in Slow Cooker:** Place the chicken breasts or thighs at the bottom of your slow cooker.
2. **Add Wet Ingredients:** Pour the undrained diced tomatoes with green chilies over the chicken.
3. **Add Creaminess:** In a bowl, whisk together the condensed cream of chicken soup, softened cream cheese, and milk until smooth. Pour this mixture over the chicken.
4. **Season:** Sprinkle the chili powder, cumin, salt, and black pepper over the chicken and sauce.
5. **Cook:** Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
6. **Shred and Stir:** Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
7. **Add Cheese:** Stir in the shredded Colby Jack or Mexican blend cheese until it’s melted and fully incorporated into the sauce, creating a rich, cheesy queso.
8. **Serve:** Serve the queso chicken warm in tortillas with your favorite toppings.
### Short Tips:
* **For a spicier kick:** Add an extra pinch of cayenne pepper or a dash of your favorite hot sauce to the slow cooker mixture.
* **Frozen Chicken:** You can use frozen chicken breasts, but you may need to increase the cooking time by an hour or two on low.
* **Meal Prep:** This queso chicken freezes beautifully! Portion it into airtight containers for quick future meals.
* **Versatile Leftovers:** Don’t limit yourself to tacos! This queso chicken is also fantastic over rice, in burritos, on nachos, or even as a dip with tortilla chips.
