- Frozen boneless chicken breast, approximately 5 lbs
- 1 large can cream of chicken soup
- 48 oz. Can nacho cheese
- 16 – 20 corn tortillas
- 1 can sun dried tomatoes with green chilies
- 1 can diced Hatch green chilies, hot
Slow cook frozen chicken on low for 4 hours or till fully cooked. Your choice of tex-mex type spices can be added to chicken while it cooks.
Meanwhile, in a separate bowl combine soup and cheese.
Remove chicken and set aside, pour out juices. Spray crock with oil, place at least 4 tortillas in bottom of crock, pull apart/shred some of the chicken and place next, cover with some of the cheese mixture, top with some of the tomatoes then repeat the layers with tortillas next. Last layer should be cheese, the very last topping will be the green chilies.
Cook on low for 5-6 hours.
This can be put together the night before and put in the refrigerator till ready to cook.