Combine all ingredients except shredded pepper jack (and garnish) in slow cooker. Cook on low for 6 hours.
Remove chicken breasts. Shred. Return to slow cooker. Add 1 & 1/2 cups of pepper jack cheese. Cook 45 minutes or until cheese melted. Stir.
Serve with remaining pepper jack sprinkled on top. You can also top with corn chips and sour cream, if desired.
*For freezer meal, place all ingredients except cheese and garnish in two large Ziploc bags. Lay flat to freeze. (The reason for two bags is that it won't all fit in one). Day before cooking, place both bags in fridge and thaw. Then cook as normal.