Crockpot King Ranch Casserole
Get ready to transform dinnertime with this irresistible Crockpot King Ranch Casserole, a Tex-Mex comfort food classic made even easier thanks to the slow cooker! Packed with layers of tender shredded chicken, creamy soups, zesty diced tomatoes with green chilies, and warming spices like cumin and chili powder, this casserole is pure flavor perfection. Soft corn tortillas and a melty blend of cheddar and Monterey Jack cheeses create a rich, gooey texture that will have everyone asking for seconds. Perfect for busy weeknights, this hands-off recipe takes just 15 minutes to prep before your crockpot works its magic, delivering a family-friendly dish that’s hearty, satisfying, and ideal for feeding a crowd. Garnish with fresh cilantro or a dollop of sour cream for the ultimate finishing touch!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 12 whole Corn tortillas
- 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 chilies (Rotel)
- 0.5 cup Chicken broth
- 1 medium Onion, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 tablespoon Butter or nonstick spray for greasing
Instructions
Grease the inside of your crockpot with butter or nonstick spray to prevent sticking.
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chopped onion, garlic powder, chili powder, and ground cumin. Stir well to combine into a smooth sauce.
Layer 4 corn tortillas along the bottom of the crockpot, tearing them as needed to cover the surface evenly.
Spread 1 cup of shredded chicken over the tortillas.
Pour 1/3 of the sauce mixture over the chicken, spreading it evenly.
Sprinkle 1/3 of the shredded cheddar cheese and Monterey Jack cheese on top of the sauce layer.
Repeat the layers two more times (tortillas, chicken, sauce, cheese), ensuring the final layer has a generous amount of cheese at the top.
Cover the crockpot with the lid and cook on LOW for 4 hours, or until the casserole is hot and bubbly, and the cheese is melted and golden.
Serve warm, garnished with your favorite toppings such as chopped cilantro, sour cream, or sliced jalapeños, if desired.
Nutrition Facts
Calories |
4234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 25.0 g | ||
| Protein | 356.6 g | 713% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 3156 mg | 243% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3879 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
