Crock Pot King Ranch Casserole Recipes

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CROCK POT KING RANCH CHICKEN CASSEROLE



Crock Pot King Ranch Chicken Casserole image

If you love King Ranch Chicken Casserole, you have to give this Crock Pot King Ranch Chicken Casserole a try! It is a new way to cook an old favorite!

Provided by Aunt Lou

Categories     Main

Time 2h15m

Number Of Ingredients 14

4 cups shredded cooked chicken
1 red pepper (chopped)
1 green pepper (chopped)
1 small yellow onion (chopped)
2 cloves garlic (minced)
10.5 oz can cream of chicken soup
10.5 oz Can Cream of Mushroom Soup
10 oz can diced tomatoes with green chiles (undrained)
1/2 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons sour cream
Salt and Pepper to taste
2 cups Shredded Cheddar Cheese (divided)
12 corn tortillas (divided)

Steps:

  • In a large bowl, mix together your peppers, onion, garlic, seasonings, sour cream, soups and tomatoes with chiles until well combined
  • Place 6 corn tortilla shells in the bottom of a greased 6 quart slow cooker or casserole crock pot (overlapping as necessary)
  • Spread half of your mixture from step 1 over your your tortillas
  • Top with half of your chicken
  • Sprinkle half of your cheese evenly over top
  • Repeat layers once more
  • Cover and cook on low for 4-6 hours or high for 2-3 hours, turning your insert halfway through cooking if your slow cooker does not cook evenly

Nutrition Facts : Calories 397 kcal, Carbohydrate 27 g, Protein 30 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 89 mg, Sodium 782 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CROCKPOT KING RANCH CASSEROLE



Crockpot King Ranch Casserole image

This is amazingly good and super easy. If you want to leave the house for the afternoon to come back and have dinner ready to serve, this is the one to try. Bring home a bag of salad and you are set. Real cheese in here, no velveeta. I also use low sodium everything and don't add extra salt. The spiciness makes additional salt unnecessary. Also, if you don't uncover it the last 30 minutes, don't worry about it. It's still just as good. Also good with flour tortillas if you don't have corn on hand.

Provided by youngdovefarm

Categories     Mexican

Time 4h10m

Yield 6 quarts, 8 serving(s)

Number Of Ingredients 10

4 cups chopped cooked chicken
1 large chopped onion
1 large chopped green bell pepper
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes, and green chiles (Ro-Tel)
2 minced garlic cloves
2 teaspoons chili powder
12 (6 inch) fajita size corn tortillas
3 cups shredded sharp cheddar cheese

Steps:

  • Stir together first 8 ingredients in a large bowl. Tear tortillas into 1 inch pieces; divide into thirds. Layer one-third of tortilla pieces in a lightly greased 6 quart slow cooker. Top with one-third of chicken mixture and 1 cup of cheese.
  • Repeat layers twice.
  • Cover and cook on LOW for 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.
  • Serve with salad and blue corn chips on the side for a pretty presentation.

SLOW-COOKER KING RANCH CHICKEN



Slow-Cooker King Ranch Chicken image

Bring Southwestern flavor to your dinner table with this slow-cooked, zesty chicken recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 11

4 cups chopped cooked chicken
1 large green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) diced tomatoes with green chiles, undrained
1 teaspoon chili powder
1 clove garlic, finely chopped
12 soft corn tortillas (6 inch)
2 cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix all ingredients except tortillas, cheese and cilantro. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in slow cooker. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
  • Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and edges are golden brown. Uncover; cook 30 minutes longer. Sprinkle with cilantro.

Nutrition Facts : Calories 550, Carbohydrate 41 g, Fat 2, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1110 mg

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