Ingredients

The following ingredients have 8 Servings
  • 1 1/2 lbs. boneless skinless chicken breasts
  • 24 oz. jar pace picante mild salsa (this is the huge jar)
  • 8 oz. pkg. cream cheese
  • 16 oz. pkg. yellow corn tortillas ( (cut these into strips) it is 4 cups total after cut if you can't find the one-pound package.)
  • 3 cups shredded sharp cheddar cheese (divided)
  • 3.8 oz. can black olives (drained and divided)

Instruction

  • Add the chicken to the bottom of your slow cooker. Pour over the salsa. Cover and cook on LOW for 6-8 hours.
  • Plop the cream cheese on top of the chicken. Cover for about 10 minutes to let it get soft. Meanwhile I take this time to shred the cheese and cut up the tortillas.
  • Shred the chicken with 2 forks right in the slow cooker. Stir the chicken, salsa and cream cheese together.
  • Add the tortilla strips, 1 cup of cheese and 1/2 of the can of olives, stir. Flatten out this mixture. And wipe down the messy sides of the slow cooker with a paper towel. Top with remaining cheese and olives.
  • Cover and cook on HIGH for 45 more minutes or until the casserole is very hot in the center.
  • Serve and enjoy!