Add everything except the shredded cheddar cheese to the slow cooker.
Cover and cook on LOW for 6-8 hours or HIGH for 4 hours without opening the lid during the cooking time.
Discard bay leaves. Remove chicken breasts, shred and set aside.
Add half of the cheese and stir until dissolved. Then add the rest and stir until dissolved. The cheese will melt better and not clump if you add it slowly. Add the chicken back into the soup, stir.
Serve and enjoy!
Video
Notes
Can I use a different kind of pepper?
Jalapenos - You can use raw jalapenos in this recipe, but it will not be much spicer. Only use two jalapenos and remove the seeds if you don't want it too spicy. Canned
Fire-Roasted Chiles - These will work in a pinch; you will need two 10-oz. cans.
Can I make this vegetarian?You can add 2 cans of drained beans (black beans) and a can of drained corn and you will have yourself an amazing vegetarian soup!