Mexican Chicken 1 Bag white corn tortilla chips 1 cn Cream of mushroom soup 1 cn Cream of chicken soup 1 c Chicken broth 1 cn Ro-Tel diced tomatoes and chiles 1 ts Chili powder 1/2 c Onion; chopped 2 c Chicken breast; cooked and diced 3 c Cheddar cheese; grated Spray slow cooker with non-stick cooking spray and cover bottom of pot with slightly crushed chips. Combine soups, broth, Ro-Tel, and chili powder in a separate bowl. Layer half of the following ingredients over chips in the following order: chicken, soup mixture, cheese. Layer once more with rest of ingredients beginning with chips and ending with cheese. Cook on high in slow cooker for three hours   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page