slow cooker cheesy chicken and tortillas
Slow Cooker
Slow Cooker Cheesy Chicken and Tortillas
Lean venison slow-cooked with carrots, potatoes, and red wine or broth. A filling and flavorful wild game dish for chilly evenings.
Ingredients:
- 4 skinless, boneless chicken breast halves
- 1 (1 ounce) package mild taco seasoning mix
- 5 1/4 cups swanson® chicken stock
- 2 tablespoons butter
- 2 (10.75 ounce) cans campbell's® condensed cream of chicken soup (regular or 98% fat free)
- 10 fajita-size flour tortillas (10- inch), cut into 1-inch pieces
- 4 cups shredded mexican cheese blend
- hot cooked regular long-grain white rice
Directions:
- Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons of the taco seasoning. Pour 3 1/2 cups of the stock over the chicken.
- Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
- Heat the oven to 350 degrees F.
- Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, stock and soup in the saucepan. Stir in the chicken.
- Layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.
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