Slow Cooker Cheesy Chicken & Tortillas

Serving Size: 6
Prep Time:
Total Time:


  • 4 skinless, boneless chicken breast half (about 1 pound)
  • 1 package (about 1 ounce) mild taco seasoning mix
  • 5.25 cup Swanson® chicken stock
  • 2 Tbsp (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 2 Can fajita-size flour tortilla (10-inch), cut into 1-inch pieces
  • shredded Mexican cheese blend (about 16 ounces)
  • 4 cup Hot cooked regular long-grain white rice
  • long-grain white rice


Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons of the taco seasoning. Pour 3 1/2 cups of the stock over the chicken.

Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.

Heat the oven to 350°F.

Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, stock and soup in the saucepan.  Stir in the chicken.

Layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.

If you like this slow-cooker recipe, try Slow Cooked Greek-Style Beef Stew, Slow Cooked Creamy Chicken & Wild Rice or Slow-Cooker Braised Pork with Salsa.