King Ranch Chicken

14 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Lydia Pursell
Total Time
4 Hours 10 Mins
Yield
Makes 6 servings
October 2010
RECIPE BY Southern Living

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

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

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.

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Ratings & Reviews

chefmcat
August 03, 2016
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...

karenfar
August 03, 2016
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

Adshehan
January 21, 2013
N/A

Adshehan's Review

MJBean
January 01, 2012
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

NorthernSpie
July 06, 2011
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

Kym
January 20, 2011
N/A

ELoree's Review

SlowcookChef
November 06, 2010
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

mikcincy
November 04, 2010
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

reverin
October 30, 2010
VERY similar to Southern Living November 2000.

chefmcat's Review

cookieamity
October 10, 2010
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.