Slow Cooker King Ranch Chicken

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!

5 from 1 vote

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Prep Time 10

Cook Time 3

Total Time 3 10

Course Main Course

Cuisine American

Servings

Calories 441 kcal

Equipment

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.

Storing, Freezing, and Reheating

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.

*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them yourself.

Nutrition

Calories: 441kcalCarbohydrates: 28gProtein: 36gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 108mgSodium: 874mgPotassium: 422mgFiber: 4gSugar: 2gVitamin A: 1080IUVitamin C: 27mgCalcium: 330mgIron: 2mg

*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.

Keyword Crock Pot King Ranch Chicken, King Ranch Chicken Casserole, Slow Cooker King Ranch Chicken

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