Add all ingredients to a medium deep pot over medium-low heat. Cook, stirring occasionally for about 10 minutes until cheese is melted.
Add the chili to the bottom of your slow cooker. Layer remaining ingredients over the top. Heat on low for 2 hours, or high for 1 hour stirring halfway through cooking and once before serving.
NOTE: You can use chili with or without beans for this recipe. You can use any shredded cheese, and bagged cheese is fine. You can store leftovers in the fridge for up to 3 days and reheat in the microwave or gently on the stove.