Wednesday, October 31, 2012

Crock Pot King Ranch Chicken

The wonderful taste of King Ranch Chicken that cooks while you get other stuff done.
 4 cups chopped cooked chicken
1 large onion, chopped
1 large green bell pepper, chopped *we didn't use
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) can diced tomatoes and green chiles, drained a little
1 garlic clove, minced
1 teaspoon chili powder  *we didn't use
12 (6-inch) fajita-size corn tortillas
2 cups (8 oz.) shredded sharp Cheddar cheese

1. Stir together first 8 ingredients. Tear tortillas into 1-inch pieces;
layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker.

2. Top with one-third of chicken mixture and 2/3 cup cheese.

3. Repeat layers twice.
4. Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.

This was really good and comparable to the oven version.

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