Spray a slow cooker with nonstick spray.

Add in the chicken, cream cheese, velveeta, and Rotel tomatoes into the slow cooker.

Cook on high for 3-4 hours or on low for 6-8 hours or until the chicken is fully cooked through. Stir ingredients occasionally while cooking.

Once chicken is cooked through, remove just the chicken from slow cooker and shred using two forks. Place the shredded chicken back into the slow cooker with the sauce and stir to fully coat/combine.

Place the slow cooker on warm until ready to assemble your sandwiches.

NOTE: If using more velveeta as garnish, I've found the best way to heat it up is 2 ounces at a time with 2 tablespoons milk, heated in the microwave one minute at a time until fully melted and creamy.

Assemble your sandwiches by using a slotted spoon to remove chicken from slow cooker, placing on a bottom bun. Top with lettuce and red onion and more velveeta if desired (see note above)

Enjoy!