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Slow Cooker Cheesy Chicken and Tortillas


"Slow cooking the chicken before shredding makes it especially tender and flavorful...when that chicken is layered with tortillas and cheese, you've got a simple, family-friendly casserole."
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8 h 40 m servings 687 cals
Original recipe yields 6 servings


  • Calories:
  • 687 kcal
  • 34%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 72.9g
  • 24%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1482 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin. Pour in the broth.
  2. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
  3. Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup. Stir the soup into the cooker. Stir in chicken.
  4. Heat the oven to 350 degrees F. Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers.
  5. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.

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Read all reviews 61
  1. 83 Ratings

Most helpful positive review

I made it and it was great but I have one question... it is unclear whether you add the broth that was used to cook the chicken in back into the final pot. I did and it made A LOT. Serves more...

Most helpful critical review

Chicken was great however I didn't care for the tortillas in it and I didn't want to serve it on rice with the tortillas in it. If I make it again I wouldn't add the tortillas and serve it on ri...

Most helpful
Most positive
Least positive

I made it and it was great but I have one question... it is unclear whether you add the broth that was used to cook the chicken in back into the final pot. I did and it made A LOT. Serves more...

Very good as is, but next time I will add black beans. I cooked this in a glass 8x8 dish, but it bubbled over, so of course i will be using a different casserole dish next time as well, but an o...

Super yummy comfort food. Just watch the salt. Would be best with low sodium taco seasoning and low sodium soup.

I think this recipe is a great base to experiment with. I knew that I'd find it bland as written, so I made a few changes. I sauteed some onion and garlic in the butter. Then added a cup of s...

This recipe was really good. It made a huge amount. I made it in one of those large foil pans. I drained a can of Rotel and added that to the top before the last layer of cheese. I also added bl...

Tasty but a little too moist. Next time I'll cut down on the liquid.

My kid who hates everything loves it! Winner winner chicken dinner!

I made this tonight with a few changes to make due with what I had on hand. Used chicken boullion, made my own taco seasonings because I was out. Added beer for both flavor and tenderizing prope...

Good. I cooked the chicken on the stove in order to prepare it sooner. I halved the cheese and it was still very cheesy. I added green peppers which helped, but next time I will try adding mo...