Crockpot King Ranch Chicken Soup Recipes
KING RANCH CHICKEN IN THE CROCKPOT RECIPE - (4.3/5)
Provided by á-2788
Number Of Ingredients 9
Steps:
- Place a single layer of corn chips on bottom of the slow-cookedIn a bowl, combine chicken, diced tomatoes with green chilies, both soups, chicken broth, onion and mix until combined. Place half of the mixture on top of the chips. Then top with half of cheese. Repeat layers ending with cheese. Cover and cook onLOWfor about 6 hours. This dish can cook faster onHIGHfor 3 hours.
SLOW-COOKER KING RANCH CHICKEN
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
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
BEST KING RANCH EVER
A family staple meal that has been in the monthly rotation for several years now and is still asked for quite often. This is great either served with refried beans and chips as a Mexican dish or with corn and steamed green beans as a casserole.
Provided by razzchick
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
- Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
- Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 17.2 g, Cholesterol 61.7 mg, Fat 14.9 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1048 mg, Sugar 2 g
CROCKPOT KING RANCH CHICKEN SOUP RECIPE
Provided by á-36100
Number Of Ingredients 10
Steps:
- In crockpot, mix onion, bell pepper, salt, tomatoes, soup, broth, and chiles. In a medium bowl, coat chicken with taco seasoning, then add to crockpot. Cover and cook on low 3 to 4 hours, or until chicken is cooked through. Remove chicken (if raw was used) and shred, then add back to crockpot, along with cream cheese. Cover and cook until cream cheese is melted and stirred easily into soup. Serve and enjoy! May serve with tortilla chips.
CROCKPOT KING RANCH CASSEROLE
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
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.
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KING RANCH CHICKEN SOUP {CROCKPOT, IP, OR STOVE!} • …
From fivehearthome.com
5/5 (7)Calories 493 per servingCategory Soup
- Set Instant Pot to SAUTÉ function. Add the butter and allow to melt. Add the garlic and saute until it is fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly whisk in the chicken broth; whisk occasionally for several minutes, until the sauce starts bubbling and is smooth and thickened. Scrape the bottom of the pot well to make sure nothing is stuck to it. Press CANCEL and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste.
- Carefully place the chicken breasts into the sauce in the insert. Top them with the diced tomatoes with green chiles and jalapeño. Seal the lid according to the owner's manual and cook on HIGH pressure for 10 minutes.
- When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions). Open the lid, transfer the chicken to a cutting board, and gradually stir the shredded cheese into the soup. Pull the chicken into large chunks and stir it back into the pot. Once the cheese is completely melted and the chicken is heated through, stir well and serve immediately.
- To serve, crush tortilla chips in a bowl and ladle some soup over the top, garnishing with extra cheese and fresh cilantro, if desired.
SLOW COOKER KING RANCH CHICKEN SOUP - JULIE'S EATS
From julieseatsandtreats.com
Ratings 33Calories 690 per servingCategory Main Course, Soup
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and saute until it is fragrant and light golden brown, about 1 minutes.
- Stir in flour and whisk continuously for 1 minute. Slowly whisk in the chicken broth. Increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened. Remove saucepan from heat, and stir in chili powder, cumin, garlic powder and salt. Add black pepper to taste and set sauce aside.
- Place the chicken breasts in a large slow cooker. Top them with the diced tomatoes with green chiles and jalapeno. Pour the sauce over the top. Cover slow cooker and cook on low for 4- hours, until chicken is tender and cooked through, but not overcooked.
- Transfer chicken to cutting board, Stir cheese into the slow cooker and cover the slow cooker while you prepare chicken. Pull chicken into large chunks and stir in back into the slow cooker.
(SLOW COOKER) KING RANCH CHICKEN SOUP - HOUSE OF YUMM
From houseofyumm.com
5/5 (2)Calories 340 per servingCategory Main Dish
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and saute until it's fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute.
- Slowly whisk in the chicken broth, increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened.
- Remove the saucepan from the heat, and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste and set the sauce aside.
- Place the chicken breasts in a large slow cooker. Top them with the diced tomatoes with green chiles and jalapeño and pour the sauce over the top. Cover the slow cooker and cook on low for 4 to 6 hours, until the chicken is tender and cooked through but not overcooked.
SLOW-COOKER KING RANCH CHICKEN SOUP RECIPE
From pillsbury.com
4.5/5 (79)Category EntreeServings 6Total Time 3 hrs 20 mins
- Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
- In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
- Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
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