Place in a pan, chopped onions and minced garlic. Sauté for 3 minutes until fragrant and the onions soften. Pour into the slow cooker.
In the slow cooker, stir in the chicken broth, diced tomatoes, cilantro, seasonings, bay leaf, and carrots. Stir well.
Push the chicken breasts down into the liquid, making sure they are fully submerged. Cook 6 hours in slow cooker.
When the cooking time is over, use tongs to remove the cooked chicken breasts. Place them on a cutting board and shred them with two forks or chop them into small pieces.
Remove bay leaf and chut queso into cubes.
Stir queso quesadilla cheese and crushed tortilla chips. Cook for 10 more minutes. Stir and serve.