Slow Cooker Cheesy Chicken & Tortillas

Slow Cooker Cheesy Chicken & Tortillas

Courtesy of Campbell's® Kitchen 6 Servings • 10 Min. Prep Time • 8 Hr. + 30 Min. Cook Time
1-1/4 lb. boneless skinless chicken breasts halves
1 Tbsp. chili powder
1 tsp. ground cumin
1-3/4 c. Swanson® Natural Goodness® Chicken Broth
2 cans (10-3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
8 flour tortillas (6-in.), cut into 1-in. pieces
2 c. shredded Mexican cheese blend (about 8-oz.)
hot cooked rice


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

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

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

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

5. Bake for 30 min. or until the mixture is hot and bubbling. Serve over the rice, if desired.

* Nutrition is based on using Campbell's® 98% fat Free Cream of Chicken Soup.

* Time-Saving: You can also cook the chicken on High for 4 to 5 hr.


Calories: 450; Total Fat: 20g; Saturated Fat: 9g; Cholesterol: 95mg; Total Carbs: 33g; Fiber: 3g; Protein: 34g; Sodium: 1142mg;