Description
This Slow Cooker King Ranch Chicken is a delicious and comforting Tex-Mex casserole made with shredded chicken, creamy soups, diced tomatoes with green chilies, and layered with corn tortillas and cheddar cheese. Slow-cooked to perfection, it offers a hearty and flavorful meal that’s perfect for family dinners or meal prep.
Ingredients
Units
Scale
Protein and Dairy
- 4 cups cooked shredded chicken
- 2 cups cheddar cheese, shredded and divided
Vegetables
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 tsp minced garlic
Pantry
- 1 (14.5 oz) can cream of chicken soup
- 1 (14.5 oz) can cream of mushroom soup
- 3/4 cup chicken broth
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp taco seasoning
- 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 nonstick cooking spray to prevent sticking. Then evenly layer half of the cut corn tortilla pieces across the bottom of the cooker.
- Mix the chicken filling: In a large bowl, combine 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. Stir thoroughly until all ingredients are well incorporated.
- Layer the ingredients: Pour half of the chicken mixture over the tortilla layer in the slow cooker. Sprinkle one cup of shredded cheddar cheese evenly over this layer. Repeat by layering the remaining tortillas, followed by the rest of the chicken mixture, and then top with the final cup of cheddar cheese.
- Cook: Cover the slow cooker and cook on high for 3½ hours or on low for 5 to 6 hours. The casserole should be bubbly and heated through, and the cheese melted and slightly golden.
- Serve: Once cooked, let the casserole sit covered for a few minutes before serving. This helps it to set and makes it easier to portion.
Notes
- You can substitute rotisserie chicken for cooked shredded chicken to save time.
- For a spicier dish, add jalapeños or use a spicier taco seasoning blend.
- Use flour tortillas if corn tortillas are not available, but traditional King Ranch chicken typically uses corn tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- This dish freezes well in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
