Instructions

• In a large bowl, combine the chicken strips, cream cheese, chopped jalapeños, garlic powder, salt, pepper, and cumin. Mix until evenly combined (soften the cream cheese first if needed).
• Divide the chicken mixture into three equal portions.
• Spread one portion evenly across the bottom of the slow cooker. Sprinkle 1/3 cup of the shredded Mexican blend cheese over the chicken.
• Tear three of the 6-inch tortillas into pieces and arrange them in a single overlapping layer over the cheese so the bottom is covered.
• Spread the second portion of the chicken mixture evenly over the tortilla layer. Sprinkle another 1/3 cup shredded cheese on top, then tear and arrange the remaining three tortillas into a single layer over that cheese.
• Spread the final portion of the chicken mixture evenly over the top tortilla layer. Sprinkle the remaining 1/3 cup shredded cheese over the top.
• Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is cooked through.
• Turn off the slow cooker, let the pie rest about 5 minutes, then slice or scoop and serve.