1 (1-ounce) packet dry onion soup mix
2 cups shredded cheddar cheese (or Colby Jack), divided
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or cooking spray to make cleanup easier.
In a medium bowl, stir together the condensed cream of chicken soup and the dry onion soup mix until well combined. This will be your thick, savory sauce base.
Scatter the bite-size pieces of chicken evenly in the bottom of the slow cooker, keeping them in a fairly even layer so they cook at the same rate.
Pour the soup and onion mixture over the chicken, using a spatula or spoon to spread it so all the pieces are coated and mostly submerged in the sauce.
Sprinkle 1 cup of the shredded cheese evenly over the top of the sauced chicken. This first layer will melt down into the bubbling liquid as it cooks, making the sauce extra cheesy and rich.
