Slow Cooker Cheesy Chicken And Tortillas

• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 3/4 cups Swanson(R) Natural Goodness Chicken Broth
• 2 (10.5 ounce) cans Campbell's(R) Condensed Cream of Chicken Soup or Campbell's(R) Condensed 98% Fat Free Cream of Chicken Soup
• 8 (6 inch) flour tortillas, cut into 1-inch pieces
• 2 cups shredded Mexican cheese blend
• 6 cups hot cooked long-grain white rice

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.

skinless, chili powder, ground cumin, swanson, campbells, flour tortillas, hot cooked

Taken from www.allrecipes.com/recipe/212616/slow-cooker-cheesy-chicken-and-tortillas/ (may not work)