4 skinless, boneless chicken breast halves
1 cup sour cream
8 tablespoons soy sauce
1 cup shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
2 tablespoons minced onion
1 teaspoon prepared horseradish
2 tablespoons prepared horseradish
Trim chicken breasts and cut into bite size pieces.
Place chicken breasts in chicken rack. Place rack in bottom of slow cooker.
Season with sour cream, soy sauce, cheese, Monterey Jack cheese, onion and horseradish. Transfer to refrigerator (do not pour).
Bring to a boil and cook 5 minutes. Reduce heat to low and simmer for 10 to 15 minutes.