King Ranch Chicken In The Crockpot Recipe 435 Recipes

CROCK POT KING RANCH CHICKEN

Steps:

• In a large mixing bowl, stir together the chopped chicken, onion, green pepper, soups, Ro-Tel, chili powder, garlic, and cheese.
• Slice the corn tortillas into approximately 1" pieces with a pizza cutter (or just tear them).
• Lightly spray your slow cooker with non-stick spray, or use a liner.
• Layer one third of the tortilla pieces into the bottom of the slow cooker. Top with one third of the chicken mixture. Repeat layers twice. Top with additional cheese, if desired.
• Cover and cook on LOW for 3.5 hours.
• After 3.5 hours, remove the lid and cook an additional 30 minutes for oven baked flavor and texture.

CROCK POT KING RANCH CHICKEN CASSEROLE

Steps:

• In a large bowl, mix together your peppers, onion, garlic, seasonings, sour cream, soups and tomatoes with chiles until well combined
• Place 6 corn tortilla shells in the bottom of a greased 6 quart slow cooker or casserole crock pot (overlapping as necessary)
• Spread half of your mixture from step 1 over your your tortillas
• Top with half of your chicken
• Sprinkle half of your cheese evenly over top
• Repeat layers once more
• Cover and cook on low for 4-6 hours or high for 2-3 hours, turning your insert halfway through cooking if your slow cooker does not cook evenly

KING RANCH CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
• Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
• Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
• Look at that! Serve it with a salad and a dang hearty appetite.
• To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

SLOW COOKER KING RANCH CHICKEN

Steps:

• Add broth, onion, chicken, rotel, cumin, chili powder, garlic powder, oregano and salt into the slow cooker.
• Cover and cook on low for 4-6 hours.
• Place chicken on a cutting board. Shred or dice into pieces. Add the chicken back into the slow cooker.
• Turn the slow cooker to high. In a bowl stir together the half and half and the cornstarch together until smooth. Stir the mixture into the slow cooker. It should thicken up shortly.
• Add in the tortillas and the cheese. Stir. Salt and pepper to taste.
• Scoop onto serving dishes and top with cilantro and a dollop of sour cream.

SLOW COOKER RANCH CHICKEN

Steps:

• In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.

SLOW-COOKER KING RANCH CHICKEN

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix all ingredients except tortillas, cheese and cilantro. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in slow cooker. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
• Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and edges are golden brown. Uncover; cook 30 minutes longer. Sprinkle with cilantro.

KING RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
• Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
• Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
• Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

BEST KING RANCH EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
• Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
• Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.