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There are some slow cooker meals that you make and it becomes an instant favorite. I absolutely love my slow cooker and I use it all year long. Some of my favorite things on this blog are my slow cooker recipes. They are perfect for busy days and throwing in a delicious meal for your family.
My 11 year old is growing like crazy! He is a head taller than everyone at school and is such a great kid. He LOVES my cooking. I can always count on him to eat the meals that I cook each night. His favorite food on the blog are these Avocado Enchiladas. While everyone at school was saying that their favorite food was pizza and macaroni and cheese, his response was Chicken Enchiladas with Avocado Cream Sauce. He cracks me up!
Every time I make something in the slow cooker he has to sneak a taste. As soon as he took a bite of this King Ranch Chicken, he said, “MOM! These are amazing! They made it to my top 5 favorite recipes!” So there ya go. Take it from him that this recipe is delicious. 🙂 A quick easy, cheesy, meal that has tortilla chips inside. You are going to love it!
Recipe from Crockin Girls
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Slow Cooker Chicken King Ranch Casserole
Ingredients
- 1 package Corn Tortilla Chips
- 3-4 Chicken Breasts diced and cooked
- 1 can Diced Tomatoes with Green Chiles Rotel works great
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 cup chicken broth
- 1 small Onion chopped
- 2 Cups Shredded Cheese
Instructions
- Spray a 6 quart slow cooker with cooking spray. Line the bottom with half of the corn tortilla chips.
- In a bowl, combine diced and cooked chicken, diced tomatoes with green chilies, cream of chicken soup, cream of mushroom soup, chicken broth and diced onions. Mix until combined.
- Put half of the mixture over the tortilla chips and sprinkle half of the cheese on top. Repeat layers and end with cheese on top.
- Cook on low for 4-6 hours and high for 3-4. Serve with additional tortilla chips if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What type of shredded cheese would be best?
I would use cheddar cheese!
I made this last week and it was absolutely delicious. I will make it again and again. So easy and even reheated, it just gets tastier. I had a friend ask how to adjust it for diabetics, I have no clue what a diabetic recipe would look like. Any ideas?
For a diabetic the chips would be a big problem because of the carbs which turn to sugar. We use Late July Organic Sea Salt Thin & Crispy Restaurant Style Tortilla Chips. The carbs are much lower. However, one serving of anything with chips is enough due to diabetes.
Do the tortilla chips not go all soggy?
They do a little, but that just makes them more like tortillas than chips. Other recipes use corn tortillas but I think they would get even soggier.
I did not use the onion or chicken broth, and it turned out great after 6 hours on low.
I don’t think the author meant to say to cook it on low AND high. She meant one of the other.
I too ALWAYS want the size of a package in ounces (what if we want to substitute something else?).
Please — how many ounces in the bag of corn tortillas?
11-13 oz bag will work. 🙂
Yes I am curious too about what size the bag of chips is. Thanks so much! Looks good!
Do you think cutting up raw chicken would work if you allotted for a longer cook time?
I do think it would work although I would not layer the chips with the raw chicken. Just serve them on top of the chips.
This looks great! Do you happen to know how many ounces are in a bag of the tortilla chips you use? Thank you!