Chicken Enchilada Dip (By Marisa Rasmussen)

2 lb boneless, skinless chicken thighs
1 cup (10 oz.) enchilada sauce
1 cup (4 1/2 oz.) chopped green chilies
1 med red bell pepper, chopped
1 med green bell pepper, chopped
2 pkg cream cheese, cubed
4 cups shredded cheddar cheese

Place chicken, enchilada sauce, and chilies in 3-4 quart crock-pot. Cover and cook on low heat 8-10 hours or high heat 3-5 hours until chicken juice is no longer pink. Stir in peppers and cheese. Cover and cook on low heat about30 minutes. Stir once or twice, until cheese is melted. Serve with chips.