Cheesy Chicken

1 lb. boneless chicken breast (frozen is fine)
2 cans cream of celery soup
1 can green chiles
1 block Monterey jack cheese, shredded

Combine first 3 ingredients in crockpot and cook on low for 6 hours. Take out chicken and shred (it will just fall apart); put back in crock pot. Add shredded Monterey Jack cheese and cook for 15 minutes more or until cheese is melted. Serve over rice.