King Ranch Chicken
Photo: Jennifer Davick; Styling: Lydia Pursell
This slow-cooker version of the fan favorite King Ranch Chicken Casserole is sure to please the whole family.
How to Make It
Step 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.
Step 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.
Chef's Notes
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.
We do something similar, except doubling the Rotel, and adding extra diced green chilis. Will have to consider your version!
Good, but if you want some kick...
We love this recipe, but you'll want to make the following adjustments if you like more kick: 1. Double the Rotel, 2. Add a can of diced green chilis. 3. Add half again as much cheese.
klaymates's Review
N/A
Adshehan's Review
The flavor was okay but would have been just fine cooked in the oven. I was looking for something a little more spicy though. It only had a little kick as the previous viewer reported.
cookieamity's Review
The recipe seemed kind of bland (and I even added a jalepeno). I added salt and pepper, but I think next time, I might also add cilantro and the jalepeno at the end. I think I'll go back to making king ranch chicken in the oven- didn't really see the advantage in slow-cooking because it's just 4 hours on low (so I can't set it before work). Plus, it comes out crispier on top that way.
reverin's Review
N/A
ELoree's Review
My husband said that this is his favorite cassarole that I have ever made (and we've been married almost 20 years!) It is easy and I always have the ingredients on hand. I didn't alter the recipe except to add a tablespoon of ranch dressing powder. Serve this with spanish rice. It is a very good cassarole!
lesliecoy4's Review
I think I would like to precook the chopped onions and bell pepper before adding to the crock pot.
Smelled wonderful while cooking and we loved the way this turned out and we will be fixing it again!
Made the side,too - which turned out great! Trying to find pepper jelly in Alaska was an Adventure!
karenfar's Review
VERY similar to Southern Living November 2000.
chefmcat's Review
This recipe was just ok. The flavor was fine but for the time it took, it probably would have come out better if the whole thing was just baked in the oven. I definitely wouldn't say the dish was spicy but did have a little kick. Good for both people who like spicy dishes and people who don't. It's the texture I didn't love (a little mushy). I guess I just like the baked version better. I probably would make it again if I had the ingredients on hand and was looking for a way to use them, but I wouldn't go out specifically shop for the ingredients to make this.
