1 Fryer Chicken (cooked and cubed)
10 3/4 oz. can Cream of Chicken Soup
1/2 c. (can) Tomatoes with chilies
2 tbsp. Quick-Cooking Tapioca
6-8 Tortillas (torn into pieces)
1 med. Onion (chopped)
2 c. Grated Cheddar Cheese

Combine chicken, soup, tomatoes with chilies and tapioca. Line bottom of slow cooker with 1/3 chicken mixture, sprinkle with 1/3 onion and cheese. Repeat layers. Cover. Cook on low for 6 - 8 hours.