Craving some Tex-Mex comfort food? This Slow Cooker King Ranch Chicken will hit the spot! This recipe is packed with chicken and veggies that get layered between tortillas and cheese for a creamy, satisfying dish made with the help of your slow cooker!
One of our favorite types of food to make is the all-mighty casserole. Casseroles are unique because they can be tailored to your liking and usually include all food groups, making them a complete meal.
This slow cooker king ranch chicken is no different! It has everything you need for a hearty and filling meal, plus it's packed with flavor. And the best part? It's made in the slow cooker, so you can set it and forget it!
King ranch chicken is a Tex-Mex casserole usually made with chicken, cream of chicken soup, and salsa. It gets its name from the King Ranch in Texas, where it originated.
This dish is typically served with tortillas and cheese, but our slow cooker version includes all of those ingredients plus veggies for a complete meal. Plus, it's easy to make and only requires a few simple ingredients you probably already have in your pantry!
Why You’ll Love This Recipe
- This slow cooker king ranch chicken is a hearty and filling meal packed with flavor.
- It is made with simple ingredients you may already have on hand.
- Great for feeding a large crowd or a small family that makes leftovers.
- It is a complete meal that includes all food groups.
Ingredients You’ll Need
- Shredded Chicken - You'll need cooked shredded chicken for this recipe. This can be homemade or taken from a pre-cooked rotisserie chicken to save time.
- Diced Tomatoes with Green Chilies - Canned tomatoes with chilies add depth to the soup and a small kick of spicy chili flavor. Use your Rotel or your favorite brand.
- Creamed Soup - A mix of cream of chicken and mushroom soup adds a creamy texture to the dish and a hearty flavor.
- Chicken Broth - Thins out the sauce layer while adding flavor and nutrients.
- Vegetables - A mix of onion, bell pepper, and garlic are chopped up and added to the dish for garden fresh flavor and crunch.
- Seasonings - Salt, pepper, and taco seasoning give this casserole a southwest flavor that compliments the chicken.
- Cheddar Cheese - Adds a creamy, cheesy layer throughout, making this casserole super comforting.
- Tortillas - Gives this casserole a hearty starch that pairs well with the rest of the ingredients.
How To Make King Ranch Chicken In The Crock Pot
Prepare the ingredients: Shred the chicken and chop the pepper and onion. Mince the garlic and set it aside.
Add the bottom layer: Spray a layer of non-stick cooking oil on the bottom of a 6-quart crock pot. Layer half of the corn tortillas on the bottom.
Assemble the casserole: Mix the chicken, and tomatoes with chilies, soups, chicken broth, onion, bell pepper, garlic, salt, black pepper, and taco seasoning in a large bowl until well combined. Pour half on top of the tortillas, then add a layer of cheddar cheese. Add the rest of the tortillas on top, then repeat with the rest of the filling and cheese.
Cover and cook: Add the lid to the top and cook on HIGH for 3½ hours or LOW for 5-6 hours. Once the casserole is fully warmed, slice and serve while hot, enjoy!
Cooking Tips
- Make sure you spray the crockpot before adding the ingredients to keep them from sticking and burning at the bottom.
- After mixing the wet ingredients, give it a taste and adjust seasonings if necessary. If your soup mix already contains salt, you may not want to add additional salt.
- Ensure that the vegetables are chopped roughly the same size for even cooking.
- This casserole is finished cooking when all of the vegetables are cooked, and the entire casserole is warmed through. This can take anywhere from 3 to 6 hours, depending on the temperature and size of your slow cooker.
Variations
- Change up the tortillas: Instead of using corn tortillas, try using flour tortillas or low-carb tortillas.
- Add more vegetables: Mix in some frozen corn or peas for extra veggies.
- Make it spicier: Add an additional can of diced tomatoes with chilies or a tablespoon of chili powder to the filling.
- Add different cheeses: Try using a Mexican blend cheese or pepper jack for an extra bit of spice.
- Use other types of meat: Crumbled sausage, ground beef, or ground turkey all work well in this recipe.
- Add your favorite toppings: Top with sour cream, salsa, avocado, chopped cilantro, tortilla chips, or green onions.
Storing & Freezing
Storing: Once cooled, any leftovers can be divided into single-serve portions and stored in the fridge for up to four days.
Freezing: If you want to freeze cooked leftovers, allow the casserole to cool completely. Wrap it tightly in plastic wrap, then place in a freezer-safe container and store for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating on the stove or in the microwave.
Reheating: The best way to reheat this casserole is on the stove over low heat until warmed through. You can also reheat it in the microwave, but it may not be as crisp.
FAQ
King Ranch is a large ranch in Texas that covers over eight hundred thousand acres. The ranch was originally established in 1853 and is now a National Historic Landmark.
This casserole is hearty enough to be served on its own, but it goes well with a side of rice, beans, or salad.
Yes! You can either prepare the ingredients and assemble the casserole the night before, or you can cook it ahead of time and reheat it when ready to serve. The uncooked casserole will last for up to three days in the fridge or three months in the freezer.
You can make this casserole in the oven! Just assemble everything in a baking dish and bake at 350 degrees Fahrenheit for 30-35 minutes, or until heated.
More Slow Cooker Casserole Recipes
- Crock Pot Green Bean Casserole
- Crock Pot Tater Tot Casserole
- Crockpot Breakfast Casserole
- Crock Pot Hamburger Potato Casserole
- Slow Cooker Chicken Casserole (With Ritz Crackers)
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Slow Cooker King Ranch Chicken
Ingredients
- 4 cups cooked shredded chicken
- 1 (14.5 oz) diced tomatoes with green chilies
- 1 (14.5 oz) can of cream of chicken soup
- 1 (14.5 oz) can of cream of mushroom soup
- ¾ cup chicken broth
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 2 tsp garlic (minced)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp taco seasoning
- 2 cups cheddar cheese (shredded and divided in ½)
- 12 corn tortillas (divided and cut into 1" pieces)
Instructions
- Spray the bottom of a 6-quart Crock-Pot. Then layer ½ of the corn tortillas on the bottom.
- Add chicken, tomatoes with chilies, soups, chicken broth, onion, bell pepper, garlic, salt, black pepper, and taco seasoning in a large bowl. Mix until well combined.
- Pour half of the chicken mixture over tortillas and sprinkle 1 cup of cheddar cheese over the top—repeat layer.
- Cover and cook on high for 3½ hours or low for 5-6 hours.
Notes
- Make sure you spray the crockpot before adding the ingredients to keep them from sticking and burning at the bottom.
- After mixing the wet ingredients, give it a taste and adjust seasonings if necessary. If your soup mix already contains salt, you may not want to add additional salt.
- Ensure that the vegetables are chopped roughly the same size for even cooking.
- This casserole is finished cooking when all of the vegetables are cooked, and the entire casserole is warmed through. This can take anywhere from 3 to 6 hours, depending on the temperature and size of your slow cooker.
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