Chicken & Cheese Corn Chowder

1/2 cup shredded carrots
1/2 cup chicken broth
1 medium potato, peeled and cut into 1/2 inch pieces
4 medium green onions, finely chopped
1/2 lb boneless, skinless chicken breast halves, cut into 1 inch pieces
1 (15 oz) can cream style corn
1/2 cup shredded Monterey Jack cheese
1 cup milk
1/4 tsp pepper

Mix all ingredients except cheese in a 3 1/2 to 4 qt. slow cooker. Cover and cook on low heat setting for 5 to 6 hours or until potato is tender and chicken is no longer pink in center. Stir well before serving; spoon into individual serving bowls. Top each serving with 5 Tbsp cheese.