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!
Servings: 6
Calories: 441kcal
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.
Nutrition
Calories: 441kcal | Carbohydrates: 28g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 108mg | Sodium: 874mg | Potassium: 422mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1080IU | Vitamin C: 27mg | Calcium: 330mg | Iron: 2mg