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Slow Cooker Cheesy Chicken & Tortillas

Image of the prepared Slow Cooker Cheesy Chicken & Tortillas recipe
  • prep time: 10 min
  • total time: 8 hr 10 min
  • serves: 6 people

Slow cooking the chicken before shredding makes it especially tender and flavorful...when that chicken is layered with tortillas and cheese, you've got a simple, family-friendly casserole.

Ingredients

  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 3/4 cups Swanson® Natural Goodness® Chicken Broth
  • 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 8 flour tortilla (6-inch), cut into 1-inch pieces
  • 2 cups shredded Mexican blend cheese (about 8 ounces)
  • 6 cups hot cooked long grain white rice

Instructions

  • Tips

    • *Time-Saving: You can also cook the chicken on HIGH for 4 to 5 hours.
    • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
    • Flavor Variation: You can stir in 1 can (about 15 ounces) black beans, rinsed and drained and 1 package (10 ounces) frozen corn, thawed, to the chicken mixture before layering and baking.
  • 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°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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Made With

Calories 680
Total Fat 23 g
Sat. Fat 9.1 g
Trans Fat 0 g
Cholesterol 112 mg
Sodium 1379 mg
Total Carb 73 g
Dietary Fiber 2 g
Sugar 2 g
Protein 39 g
Vitamin D 1 %DV
Calcium 28 %DV
Iron 13 %DV
Potassium 12 %DV
Calories 632
Total Fat 18 g
Sat. Fat 7.9 g
Trans Fat 0 g
Cholesterol 108 mg
Sodium 1283 mg
Total Carb 72 g
Dietary Fiber 2 g
Sugar 1 g
Protein 39 g
Vitamin D 1 %DV
Calcium 27 %DV
Iron 13 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.