South of the Border Chicken With Tortillas Slow Cooker Recipe

I know if there is one tool in my kitchen that is indispensable and is used the most it is my crock pot. I use it summer and winter – all year long. I love being able to throw ingredients in it in the morning and having it ready by dinner time. I love to look for different and unique Crock Pot Slow Cooker Recipes and this one is tasty.

This recipe is perfect for leftover chicken – or if you plan ahead, you can cook a chicken the night before for the next morning. Or you can follow these directions too.

South of the Border Chicken With Tortillas

3 T canola oil
4 lg. chicken breast
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of chicken soup
1 (4.25 oz) can black olives, sliced
2 dozen corn tortillas
1 lg. onion, chopped
1 (8 oz) pkg. taco style cheese

Place a large skillet over medium heat and add the oil. Once the oil is heated add the chicken. Cook about 5 minutes per side. Remove and allow to cool. Once the chicken has cooled it can be shredded and set aside.

Cut the tortillas into 8 wedges per tortilla. In a large mixing bowl combine the soup, olives and onions. Begin layering in the crock pot with the enchilada sauce on the bottom. Then add the tortillas, soup, chicken and the cheese in that order. Continue layering in that order to the top being sure to end with the cheese.

Cover and cook on low temperature 7 hours.

Tip: This is best served in a bowl and topped with sour cream or guacamole.