SET RAW CHICKEN AND CREAM CHEESE IN SLOW COOKER FOR THIS MEXICAN-AMERICAN DISH

4 chicken breasts
8 oz cream cheese
1 tbsp olive oil
1/3 cup jalapeño peppers
1 tsp cumin
1 tsp garlic powder
salt
1/2 cup (120 ml) chicken stock

To serve:

Soft flour or yellow corn tortillas
1 cup shredded cheese
Sour cream
Salsa and cilantro

INSTRUCTIONS:

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