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Ingredients
- 14 ounces tortilla chips, white or yellow
- 5 chicken breasts, COOKED and diced
- 1 can diced tomatoes w/green chilies, drain slightly (10 oz.)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups shredded cheese (Mexican blend, etc.)
- 1 cup chicken broth
Details
Servings 8
Preparation time 10mins
Cooking time 370mins
Adapted from sixsistersstuff.com
Preparation
Step 1
Spray slow cooker with non stick cooking spray.
Spread a layer of tortilla chips in the crock pot to cover the bottom. It's ok if they are overlapping.
In a medium sized bowl combine the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, garlic and onion. Stir until combined.
Place half of the chicken mixture on top of the chips. Then top with half of the cheese. Then repeat layers on top of cheese.....chips, chicken mixture and cheese.
Hint: Use bag of frozen chicken breasts or strips, thaw in fridge overnight
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