QUESO DIP CHICKEN

QUESO DIP CHICKEN 2 boneless skinless chicken breasts cut into 1-inch cubes 1 can (10 oz) diced tomatoes with green chilis (Rotel) 8 oz Velveeta, cut into cubes 4 oz cream cheese, cut into cubes 1 tbs finely chopped jalapeño (optional) **To cook stovetop, see NOTES** Place chicken, jalapeños if using and undrained tomatoes in a 4-qt slow cooker. Cover and cook on high 3-4 hours. Add the Velveeta and cream cheese. Cover and cook for 1 more hour on high Stir to blend until sauce is smooth. Serve over rice NOTES TO COOK STOVE TOP--Brown chicken in 2 tbs olive oil in large skillet over medium heat. Stir in undrained tomatoes. Cover and cook for 15 minutes over low heat. Add Velveeta and cream cheese. Stir until cheeses are melted and sauce is smooth. If desired, sauce can be reduced by simmering uncovered for about 5-8 minutes.