Crock-Pot Chicken Tortillas (also with a low-fat version)

Serves 8

After making this it will become one of your favorite crock-pot recipes. The low-fat version is just as delicious. 

1- 3 pound chicken fryer, whole
2 carrots, sliced
2 onions, sliced
2 celery stalks whole, sliced
2 tsp. salt
1/2 tsp coarse black pepper
1/2 cup chicken broth
1 tsp basil 

1 10 ounce can cream of chicken soup
1/2 cup tomatoes and chilies (canned or fresh)
2 Tbs. quick tapioca
7 tortillas, broken into pieces
1 medium onion
2 cups grated cheddar cheese

Put carrots, onions, and celery in the crock-pot. Add the chicken, whole. Put in salt, pepper, and chicken broth. Sprinkle basil on top. Cover and cook until done. If you cook on low, cook for about 7 to 10 hours. If you cook on high you will need to add about 1/2 cup of water and cook for about 2.5 - 3.5 hours. When done, remove chicken and vegetables.

Put vegetables in a bowl. Cover and place in refrigerator. These can be used as a side dish. 

Cut chicken into bite size pieces. Mix well with soup, tomatoes, chilies, and tapioca. Line the bottom of the crock-pot with tortilla pieces. Add about 1/3 of the chicken soup mixture. Sprinkle with onion and cheese. Repeat the layers of tortillas, chicken soup mixture, onions and cheese. You should have 3 layers. Cover and cook on low for about 6-8 hours. If using high cook for 3 hours.

Low-fat version
replace these items:
*Chicken broth for low-fat chicken broth or water
*1 10 oz can of cream of chicken soup for the low-fat version
*7 tortillas for 7 low-fat or fat-free tortillas
*2 cups grated cheese for 2 cups fat-free grated cheese (you can use low-fat also.)

Yesterday's Recipe

browse recipes