Place frozen or thawed chicken breast in the bottom of the crockpot.
Pour the can of cream of chicken soup over the chicken.
Pour the can of rotel on top and stir into the cream of chicken soup to blend the two together a bit.
Place the lid on the crockpot and cook for 2-3 hours on high or 4-6 hours on low.
Once the chicken is cooked, grab two forks and shred it right there in the crockpot. It should fall apart pretty easily.
Stir in any add-ins you want and cook for another 30-60 minutes.
20 minutes before dinner, add some rice into a rice cooker.
Serve the Creamy Mexican Chicken over cooked rice and top with sour cream, avocado, and/or cilantro.
Store leftovers in an airtight container in the fridge.