Crock Pot King Ranch Chicken Recipes

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CROCK POT KING RANCH CHICKEN



Crock Pot King Ranch Chicken image

This King Ranch Chicken casserole made in the crock pot is an easy weeknight recipe that everyone will love. Just a few minutes of prep in the morning and your dinner is ready in the evening.

Provided by Melissa Williams | Persnickety Plates

Categories     Main Course

Time 4h15m

Number Of Ingredients 9

4 cups cooked chicken (chopped)
1 large white onion (chopped)
1 large green bell pepper (chopped)
2 10 3/4 oz Cream of Onion soup
1 10 oz Ro-Tel tomatoes & chiles
1 tsp chili powder
1 tsp minced garlic
12 6" corn tortillas (sliced into 1" pieces)
2 cups shredded Cheddar cheese

Steps:

  • In a large mixing bowl, stir together the chopped chicken, onion, green pepper, soups, Ro-Tel, chili powder, garlic, and cheese.
  • Slice the corn tortillas into approximately 1" pieces with a pizza cutter (or just tear them).
  • Lightly spray your slow cooker with non-stick spray, or use a liner.
  • Layer one third of the tortilla pieces into the bottom of the slow cooker. Top with one third of the chicken mixture. Repeat layers twice. Top with additional cheese, if desired.
  • Cover and cook on LOW for 3.5 hours.
  • After 3.5 hours, remove the lid and cook an additional 30 minutes for oven baked flavor and texture.

Nutrition Facts : ServingSize 1 g, Calories 330 kcal, Carbohydrate 5 g, Protein 33 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 110 mg, Sodium 315 mg, Fiber 1 g, Sugar 2 g

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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