Description
This Slow Cooker King Ranch Chicken is a comforting Tex-Mex casserole layered with shredded chicken, savory soups, diced tomatoes with green chilies, fresh vegetables, and plenty of melted cheddar cheese. The dish is slow-cooked to perfection, allowing the flavors to meld beautifully and the tortillas to soak up the creamy sauce. Perfect for a hearty family dinner with minimal hands-on cooking.
Ingredients
Units
Scale
Protein and Dairy
- 4 cups cooked shredded chicken
- 2 cups cheddar cheese, shredded and divided
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 tsp garlic, minced
Canned and Packaged Ingredients
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (14.5 oz) can cream of chicken soup
- 1 (14.5 oz) can cream of mushroom soup
- 3/4 cup chicken broth
Seasonings
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp taco seasoning
Base
- 12 corn tortillas, divided and cut into 1-inch pieces
Instructions
- Prepare the slow cooker: Spray the bottom of a 6-quart Crock-Pot with non-stick cooking spray to prevent sticking. Then layer half of the cut corn tortilla pieces evenly over the bottom of the slow cooker.
- Mix the filling: In a large bowl, combine the cooked shredded chicken, diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, chicken broth, diced onion, diced red bell pepper, minced garlic, salt, black pepper, and taco seasoning. Mix well until all ingredients are evenly incorporated.
- Layer the casserole: Pour half of the chicken mixture over the tortilla layer in the slow cooker. Then sprinkle 1 cup of shredded cheddar cheese evenly on top. Repeat with the remaining tortillas and chicken mixture, then top with the remaining shredded cheddar cheese to create a second layer.
- Cook the dish: Cover the slow cooker with the lid and cook on high for 3½ hours or on low for 5-6 hours. The tortillas will absorb the sauce, and the cheese will melt into a bubbly topping.
- Serve: Once cooked, gently scoop the King Ranch Chicken out of the slow cooker onto plates. Serve warm and enjoy your comforting and flavorful slow cooker casserole.
Notes
- You can use rotisserie chicken for convenience.
- For extra spice, add chopped jalapeños or use a spicy taco seasoning.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- This recipe can be doubled if you have a large slow cooker.
- If you prefer a thicker casserole, reduce the chicken broth to ½ cup.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
