Mexican Chicken & Rice Wraps Crock Pot

By sassy47

Ingredients

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Cheddar Cheese Soup
• 1 cup water
• 1 jar (16 ounces) Pace® Picante Sauce
• 1 1/4 cups uncooked regular long-grain white rice
• 2 pounds skinless, boneless chicken breast halves
• 6 flour tortillas (10-inch), warmed

Details

Servings 4
Preparation time 5mins
Cooking time 425mins

Preparation

Step 1

Stir the soup, water, picante sauce and rice in a 4-quart slow cooker. Add the chicken and turn to coat.
2 Cover and cook on LOW for 7 to 8 hours (or on HIGH for 3 1/2 to 4 hrs) or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Return the chicken to the cooker and stir.
3 Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling