Slow Cooker Cheesy Chicken

Slow Cooker Cheesy Chicken

This image courtesy of campbellskitchen.com

What makes this dish stand out from all the other easy chicken recipes out there is the chicken itself. Slow cooking the chicken before shredding it makes the meat really tender and full of flavor, making this Slow Cooker Cheesy Chicken dish from Campbell's Kitchen simply superb. When you add in layers of tortillas and cheese you have a budget-friendly meal for family dinners or a get-together with your friends.

Notes


Time Saving Tip: 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.



 



Find more easy chicken dinner ideas in this recipe collection from Campbell's.



 



 



 



 

Serves6 (about 2 1/2 cups each)

Preparation Time10 min

Cooking Time8 hr 30 min

Cooking MethodCasserole, Slow Cooker

Ingredients

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

Instructions

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

  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.

  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.

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

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

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This sounds more like Mexican Lasagna, don't you think?

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