Slow Cooker Cheesy Chicken And Tortillas

Submitted by: admin on April 10, 2020

6 servings

Ingredients

1 ¼ pounds skinless, boneless chicken breast halves
1 tablespoon chili powder
1 teaspoon ground cumin
1 ¾ cups Swanson® Natural Goodness Chicken Broth
2 (10.5 ounce) cans Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
8 (6 inch) flour tortillas, cut into 1-inch pieces
2 cups shredded Mexican cheese blend
6 cups hot cooked long-grain white rice

Instructions

Step 1
Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin. Pour in the broth.

Step 2
Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.

Step 3
Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup. Stir the soup into the cooker. Stir in chicken.

Step 4
Heat the oven to 350 degrees F. Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers.

Step 5
Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.

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