King Ranch Chicken in the Slow Cooker

I'm not going to lie - when I lifted the lid off my crock pot to serve this dish up to my family for dinner, my first words were "Oh no, looks like we're going to have to do something else for dinner."

It seemed a little watery at first and I thought I did something wrong. However, it only looked this way because I did not do the last step of the cooking process which was to cook it in the crock pot for an additional 30 minutes WITHOUT the lid. Once we figured this out, it was an amazing dinner!

Actually, my husband and I both spread some Frank's Hot Sauce on this and it was SO delicious. I can't wait to make it again.

Ingredients
4 cups chopped cooked chicken (I boiled the chicken and then chopped it up, but shredding it would have been better!)
1 large onion, chopped
1 large green bell pepper, chopped (I omitted this because of my husband's preference)
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) can diced tomatoes and green chiles
1 garlic clove, minced
1 teaspoon chili powder
12 (6-inch) fajita-size corn tortillas
2 cups (8 oz.) shredded sharp Cheddar cheese

Preparation

1. Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

2. Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes. This part is sooooo important! If you don't do this, it will seem a little watery.