Photo: Jennifer Davick; Styling: Lydia Pursell
Total Time
4 Hours 10 Mins
Makes 6 servings

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.

Ratings & Reviews

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...

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

January 21, 2013

Adshehan's Review

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

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

January 20, 2011

ELoree's Review

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

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

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

chefmcat's Review

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.