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Photo: Jennifer Davick; Styling: Lydia Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Pursell

King Ranch Chicken

This slow-cooker version of the fan favorite King Ranch Chicken Casserole is sure to please the whole family.

Southern Living OCTOBER 2010

  • Yield: Makes 6 servings
  • Total:4 Hours, 10 Minutes

Ingredients

  • 4 cups chopped cooked chicken
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 (10-oz.) can diced tomatoes and green chiles
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 12 (6-inch) fajita-size corn tortillas
  • 2 cups (8 oz.) shredded sharp Cheddar cheese

Preparation

1. Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

2. Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.

Note:

For an easy side, whisk together 1/3 cup white balsamic vinegar and 1/4 cup pepper jelly. Toss with 1 quartered and thinly sliced English cucumber, 1 quartered and thinly sliced small red onion, 4 cups fresh arugula, 2 cups halved grape tomatoes, and 1 cup diced yellow bell pepper.

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King Ranch Chicken recipe

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