Crockpot King Ranch Chicken Casserole
This crockpot king ranch chicken casserole layers tortillas, shredded chicken, cheese and a creamy chile sauce. It is the Texas church-supper classic, without the oven.
Crockpot King Ranch Chicken Casserole
Course: Main CourseDifficulty: Easy8
servings20
minutes4
hoursA layered Tex-Mex casserole with chicken, corn tortillas, cheese and a creamy chile sauce.
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 can (10 oz) diced tomatoes with green chiles, undrained
1 can (4 oz) diced green chiles
1 cup sour cream
1/2 cup chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon kosher salt
12 corn tortillas, torn into strips
3 cups shredded Colby Jack cheese, divided
1/2 yellow onion, diced
2 tablespoons chopped cilantro
Directions
- Season the chicken with the chili powder, cumin, garlic powder and salt, and place it in a 6-quart slow cooker.
- Pour the broth over the chicken, cover and cook on LOW for 3 hours or on HIGH for 1 1/2 hours, until it reaches 165°F.
- Shred the chicken in the crock with two forks and drain off most of the liquid, leaving about 1/4 cup.
- In a large bowl, stir together both soups, the tomatoes with chiles, green chiles, sour cream and diced onion.
- Remove the shredded chicken to a bowl and wipe the crock out. Spray it with nonstick spray.
- Spread a thin layer of sauce in the bottom of the crock, then add a third of the tortilla strips, a third of the chicken, a third of the sauce and a cup of cheese.
- Repeat the layers twice, finishing with cheese.
- Cover and cook on LOW for 2 to 2 1/2 hours, until bubbly at the edges and the tortillas are soft.
- Let it sit uncovered 15 minutes so it can set.
- Sprinkle with cilantro and scoop out with a large spoon.
Notes
- Use rotisserie chicken to save an hour and skip the first cook. Add a can of drained black beans for more bulk. Store leftovers for 4 days in the fridge, and reheat in the microwave for 2 minutes.
Why this version works
King ranch chicken is a Texas potluck staple, normally baked in a casserole dish at 350 degrees. The slow cooker keeps the tortillas soft and the sauce creamy, with no dry edges and no foil. Everything cooks in one vessel, and it stays hot until you are ready to serve. There is no oven to preheat and no dish to scrub afterward, and the crock goes right to the table.
The layers bake into each other as they cook, so the chile sauce sinks into the tortillas and the cheese melts through the middle. It is more like a soft, saucy stack than a firm casserole, and that is just right for a crock. It also holds well on WARM for an hour, which makes it a good potluck dish.
Ingredient notes
Chicken breasts: Boneless breasts shred nicely after a short cook. Thighs work too, with 30 minutes more time. Cut larger breasts in half so they cook through in the same time.
Corn tortillas: Corn holds up better than flour here and gives the dish its classic flavor. Tear them roughly. A can of enchilada sauce can replace one soup if you like a spicier base.
Cream of chicken and mushroom soups: Canned soup is the traditional base and gives the sauce body. Use condensed, not ready-to-eat. Check for any thickening agents, since light versions can be watery.
Tomatoes with green chiles: This is the can that gives king ranch its name in flavor. Mild or hot is up to you. Store the leftover half in the fridge for another meal.
Colby Jack: It melts well and tastes mild. Shred it from a block for a smoother melt. Pepper Jack or a Mexican blend also works if you want more kick.
Tips for the best result
Tear the tortillas: Whole tortillas stack in a sheet and stay gummy in the middle. Torn strips mix into the sauce and cook evenly. Overlap the pieces, and let them peek out at the top for a little crispness.
Do not skip the draining: This is the most common mistake. Chicken cooking liquid left in the crock makes the casserole soupy, so keep just a little. Pour the cooking juices into a cup in case you need a splash later.
Let it rest: Fifteen minutes uncovered lets the layers set so you get a clean scoop and not a runny spoonful. A rest also keeps the cheese from burning your mouth.
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Swaps and variations
Use a rotisserie chicken in place of cooking breasts, or swap one soup for a homemade white sauce. Add black beans or corn for bulk, and use pepper jack for heat. Greek yogurt can replace the sour cream. A handful of crushed tortilla chips on top adds crunch at serving time.
Do not use flour tortillas or fat-free dairy. Flour tortillas turn pasty and fat-free sour cream splits under heat.
What to serve with it
Serve with a simple salad, such as romaine with lime and avocado, and a bowl of tortilla chips and salsa. Rice and refried beans round out a Tex-Mex dinner. A spoon of sour cream on top is welcome. Sliced pickled jalapenos on the side add bright heat for those who want it.
Storing, freezing and reheating
Cool and refrigerate for up to 4 days in a covered container. Reheat single portions in the microwave for about 2 minutes, stirring halfway through, or warm the whole dish in a 350°F oven. Wrap well so the top does not dry in the fridge.
Freeze portions for up to 2 months. The tortillas will soften further, but the flavor holds. Thaw overnight in the fridge before reheating. Freeze in portions with a layer of plastic wrap pressed against the surface.
Crockpot King Ranch Chicken Casserole at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 15, led by boneless skinless chicken breasts, (10.5 oz) cream of chicken soup, (10.5 oz) cream of mushroom soup, (10 oz) diced tomatoes with green chiles
Tips for Crockpot King Ranch Chicken Casserole
Use rotisserie chicken to save an hour and skip the first cook. Add a can of drained black beans for more bulk. Store leftovers for 4 days in the fridge, and reheat in the microwave for 2 minutes.
Crockpot King Ranch Chicken Casserole FAQ
How long does Crockpot King Ranch Chicken Casserole take?
Crockpot King Ranch Chicken Casserole takes 4 hours of cooking after 20 minutes of prep.
How many people does Crockpot King Ranch Chicken Casserole serve?
This recipe makes 8 servings.
What do I need to make Crockpot King Ranch Chicken Casserole?
15 ingredients, led by boneless skinless chicken breasts, (10.5 oz) cream of chicken soup, (10.5 oz) cream of mushroom soup, (10 oz) diced tomatoes with green chiles. Amounts are in the recipe card above.
