Tex-Mex Chicken Crock Pot Recipe

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Tex-Mex Chicken Crock Pot Recipe

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3 cups cubed chickens, cooked

1 can condensed cream of mushroom soup

1 can condensed cream of chicken soup

1 (10.00 ounces) can diced tomatoes and green chilies

1 green sweet pepper, chopped

1 medium chopped onion

1-1/2 teaspoons chili powder

1/4 teaspoon ground black pepper

8 ounces shredded cheese

12 corn tortillas (6- or 7- inch)

Place chicken in your slow cooker cover with remaining ingredients except cheese and tortillas. Cover and cook on low for 6 to 8 hours. Serve with tortillas and cheese. 6 servings.