Simple Slow Cooker Meal-Southern Living, OCTOBER 2010
King Ranch Chicken
4 cups chopped cooked chicken
1 large onion, chopped
1 large green bell pepper, chopped
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) can diced tomatoes and green chiles
1 garlic clove, minced
1 teaspoon chili powder
12 (6-inch) fajita-size corn tortillas
2 cups (8 oz.) shredded sharp Cheddar cheese
1. Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
2. Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.