1 (10-ounce) can mild diced tomatoes with green chiles, drained
1 green bell pepper, sliced
1 cup diced yellow onion
2 cloves garlic, minced
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon ground black pepper
¾ cup shredded sharp Cheddar cheese, divided
Instructions
In a 2-quart slow cooker, sprinkle 1 cup tortilla chips; top with chicken pieces.
In a large bowl, stir together soup, tomatoes, bell pepper, onion, garlic, cornstarch, salt, cumin, chili powder, and pepper until well combined. Pour soup mixture onto chicken, and sprinkle with ½ cup cheese. Top with remaining 1 cup tortilla chips and remaining ¼ cup cheese.
Cover and cook on low for 3½ hours. Uncover and cook until meat thermometer inserted into chicken registers 165°, about 30 minutes more. Serve with additional tortilla chips.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/slow-cooker-king-ranch-chicken-recipe/