King Ranch Crunch Chicken Casserole

Grease a 3 1/2- to 4-quart slow cooker. In a large bowl stir together cream cheese and salsa verde until combined. Add the next 6 ingredients (through cumin); stir until combined.

Layer one-fourth of the tortilla chips in the bottom of prepared cooker. Top with one-third of the chicken mixture and 1/2 cup cheese. Repeat layers twice.

Cover; cook on low 4 hours or on high 2 hours, turning the crock liner halfway through cooking, if possible. Remove crock liner from cooker, if possible. Top with remaining cheese and chips. Let stand 5 minutes or until cheese melts.