Monday, July 20, 2015

Slow Cooker King Ranch Chicken ***

We loved this!  It reminded me a lot of our long-time favorite Mexican Chicken recipe.  I didn't have any cooked chicken on hand, so I just grabbed a rotisserie chicken and used that.  I also forgot to drain the Rotel, but it didn't seem to matter.  Mine cooked on low for about 5.5 hours and was perfect.  Kind of makes me want to try the Mexican Chicken in the crockpot.  So good, though.  Seriously, I'd have had seconds if my tummy had room!

(luckymommyto2boys ~ Amy ~ SixSistersStuff)

14 ounces tortilla chips, white or yellow
5 chicken breasts, cooked and diced
10 ounces diced tomatoes with green chilies, drain slightly (Rotel)
10.75 ounces cream of chicken soup
10.75 ounces cream of mushroom soup
2 cloves garlic, minced
1 onion, chopped
2 cups shredded cheese (Mexican blend)
1 cup chicken broth

Spray slow cooker with non stick cooking spray.
Spread a layer of tortilla chips in the crock pot to cover the bottom. (It's ok if they are overlapping.)
In a medium sized bowl combine the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, garlic and onion.
Stir until combined.
Place half of the chicken mixture on top of the chips.
Then top with half of the cheese.
Then repeat layers on top of cheese...chips, chicken mixture and cheese.
Cook on low for about 6 hours or high for 4 hours.
Serve with extra tortilla chips.

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