Slow Cooker Cheesy Chicken And Tortillas Food

SLOW COOKER CHEESY CHICKEN QUESADILLAS

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn't matter).
• Pour Rotel and green chiles over chicken.
• Place cream cheese on top.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Once cooked, shred chicken using a hand mixer or two forks and stir in with other ingredients in slow cooker until well combined.
• Heat a skillet to medium-high heat.
• Melt butter on skillet.
• Place equal amounts of the chicken mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top.
• Cook quesadillas for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown.
• Cut into slices.
• Serve with guacamole, sour cream, and salsa.

SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
• Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

CHEESY CHICKEN AND RICE TORTILLAS

Steps:

• Mix soup, water, salsa, rice and chicken in slow cooker.
• Cover and cook on low 7 to 8 hours or until done.
• Serve on tortillas.
• Notes: I usually serve this with typical taco accompaniments (tomatoes, additional cheese, shredded lettuce, sour cream, additional salsa, etc.).

SLOW COOKER CHEESY CHICKEN TAQUITOS RECIPE

Steps:

• Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
• Cook on high for 4-6 hours on high, 6-8 hours on low.
• Preheat oven to 400 degrees.
• Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
• Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
• Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
• Serve warm with salsa for dipping.