Slow Cooker King Ranch Chicken Recipe

Slow Cooker King Ranch Chicken


We can’t begin to tell you how much we love using our slow cookers.  It’s so nice to throw all the ingredients in your crock pot and no dinner worries for the rest of the day!  Your family will go crazy over this King Ranch Chicken recipe with chicken, cheese, and tortilla chips. It’s so delicious!  You’ll go crazy over it because it’s super easy to make!  Enjoy!

4.5 from 4 reviews
Slow Cooker King Ranch Chicken Recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
Your family will go crazy over this King Ranch Chicken recipe with chicken, cheese, and tortilla chips. It's so delicious! You'll go crazy over it because it's super easy to make!
  • 14 ounces tortilla chips, white or yellow
  • 5 chicken breasts, cooked and diced
  • 10 ounces diced tomatoes with green chilies, drain slightly (I used 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, (I used Mexican blend)
  • 1 cup chicken broth
  1. Spray slow cooker with non stick cooking spray.
  2. Spread a layer of tortilla chips in the crock pot to cover the bottom. (It's ok if they are overlapping.)
  3. In a medium sized bowl combine the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, garlic and onion.
  4. Stir until combined.
  5. Place half of the chicken mixture on top of the chips.
  6. Then top with half of the cheese.
  7. Then repeat layers on top of cheese.....chips, chicken mixture and cheese.
  8. Cook on low for about 6 hours or high for 4 hours.
  9. Serve with extra tortilla chips.

Slow Cooker King Ranch Chicken

Looking for more great slow cooker recipes? Here are some of our favorites:
Slow Cooker Busy Day Stew
Slow Cooker French Dip Sandwiches
Slow Cooker Turkey Breast
Slow Cooker Apricot Chicken
Slow Cooker Macaroni and Cheese

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    • Cyd says

      Yes, cook the chicken and dice it before putting it in the crock pot. You may be able to get by on less than six hours. Your onions need to be cooked through and the cooking time softens the tortilla chips. But they are also good when a little bit crunchy! :)

    • CassWen says

      Jen, I was astounded by this as well! Glad to know I wasn’t the only one. Putting already cooked chicken in the crockpot for 4-6 hours sounded like the results would be a dish with chicken the consistency of leather in it. I’m going to try it though because overall it sounds easy and tasty.

  1. Renae says

    I was wondering about the chicken too since it seems like a lot of time in the crock pot due to the fact that the chicken is already cooked. I’m sure the others just wanted to clarify as well. This sounds amazing and I can’t wait to try it!!

  2. Joann says

    I was looking at the comments about cooking the chicken. I do a cream of chicken soup (3-4cans) depends, and the boneless, skinless chicken tenders(raw) and put in the slow cooker and cook on low for 6 – 8 hours and it turns out delicious serve with egg noodles. So if you’re cooking this for 6 hours I wouldn’t see why you couldn’t put the chicken in raw. That’s just my opinion :) . But this looks delicious can’t wait to try maybe this weekend :)

  3. Katie says

    Just made this for dinner tonight and it was yummy! I cheated by buying a bag of frozen grilled chicken strips, putting them in the fridge overnight to thaw and then just chopping them up for the recipe. I loved how easy this was.

  4. Kim says

    I just made this recipe- had it cooking on low and only lasted 5 hours before I decided it had to be done. Everything had turned to mush and it had no taste. Are you really supposed to cook it for 6 hours? I feel like after a couple hours at the most it looked like your picture.

    • Cyd says

      The tortilla chips will soften as they cook. The recipes says to serve with extra tortilla chips too. We liked the soft chips, similar to a casserole. Crock pots also vary slightly with temps and we have found the older they get the more off they are temperature wise. So 5 hours may have been enough with your crock pot. Thanks so much for stopping by Have a terrific weekend.

  5. Rebecca says

    I was excited to check out this recipe but I was put off by the whole “cooked chicken” thing. I just don’t see the point in using a slow cooker for 6 hours if I have to start off with already cooked chicken.

    • Erica says

      I thought the same thing! What is the point in pre-cooking the chicken if you’re going to put it in the crock pot for six hours? And if you have to cook and dice the chicken first, then it’s definitely not a throw-all-the-ingredients-in-your-crock-pot-and-go kind of recipe. Too much prep and you lose the whole point in using your crock pot. Looks yummy, but I don’t think I’ll ever get around to trying it.

  6. Heather says

    I used raw chicken. I guess it worked okay. The biggest problems were that the chips turned to mush and my (raw) chicken was way over cooked and it was so salty and just generally gross.

    • Cyd says

      We have only made this using the recipe directions and have never had a problem. It’s one of our favorite recipes. I know it seems strange to cook the chicken first then put it all into a slow cooker, but it sure turns out great. You could maybe get by on a little less cooking time. Just watch it closely. Slow cookers vary.
      Cyd (mom of the Six Sisters)

  7. Lainie says

    I too ended up with complete mush, with very little flavor despite my seasoning the chicken before I cooked it. I have had zero success using the crock pot and my husband is threatening to throw it out! As a FT working mom, I’m desperate for some tasty meals to come out of the damn thing!

    • Jennifer says

      Not sure if you will read this reply but i have awesome awesome crock pot recipes. A great beef stew, spaghetti and meatballs, teriyaki meatballs, tomato parmesan soup…..i didn’t have success with this particular recipe either, but definitely don’t throw out the crock pot!

  8. Kelly says

    Hi everyone! This is actually a very popular dish that I make very often, it is one of my favorite foods. The only shock to me is that you can make it in a slow cooker! I have always made it as a casserole. To make it in the oven you preheat it to 350 degrees and bake it for 20-25 minutes, with the chicken being previously boiled on the stove top until it is done. This always tastes way better if you use Doritos instead of regular Tortilla chips also. I will have to try to make it in the slow cooker to see if it works. I am going to use raw chicken cut into cubes though.

  9. Jennifer says

    Ok so did i do something wrong?? This turned out to be a goopy mess. All chips were basically gone and mush. Seemed more like a dip in the end…….. kinda gross to be honest. Cooked 6 hours on low, had to half the recipe…..but that’s the only change i made….

    • Cyd says

      The chips that are in the crock pot soften with the cooking. We add more at the end. So sorry it didn’t work out for you. We have never had a problem with this recipe and we have it all the time.

      • Jennifer says

        Haha mine did more than soften, which i did expect, they totally disintegrated. My mom said maybe i used the wrong type of chips…..i used restaurant style tostitos, i probably should have used a thicker heartier chip…… restaurant style is thinner than some other kinds. Ah well. Just a warning to other review readers, make sure to use the right chip! :-)

  10. Terry says

    We have this all the time! It’s perfect for cooking in my motor home while we’re traveling, then we have a meal ready when we stop. I use raw chicken cut in small chunks and it comes out great. I also use tortillas torn into a few strips instead of chips, and no chicken broth. Maybe the broth is what makes it “mush” as other reviewers noted.

  11. Tara says

    I like the flavors of this recipe, but the chips were just either burned to the side of the crock pot or useless mush. I would rather just skip the chips and serve yummy crunchy chips at the table. Treat is more as a nachos-style dip. Still yummy though!

  12. Megan says

    I make this in a casserole in the oven as well. I will definitely try to make in the crock pot. We prefer yellow corn tortillas torn up so you do not get mushy salty chip taste like ^ previous commenters were talking about. Also, the broth could be what is making it mushy since I don’t use broth to make this recipe. It depends on if you want it more of a dip or an actual meal I guess. I have always eaten it as a casserole. Also, remember that times vary due to the size of the crockpot and each one is different. Crockpots are kind of a trial and error thing if you cannot be there to watch it and test the timing with a new recipe especially one that has a few different ways of making it.

  13. Deb says

    This looked so yummy I just had to try it. It is in the crockpot now for dinner tonight. I did add some cumin and sprinkled some fresh cilantro between the layers. It’s been on for a couple of hours and already smells amazing! Going to serve it with Mexican/Spanish style rice and a nice green salad with my homemade Honey Cilantro Lime dressing. I have sour cream, green onion, cilantro and salsa on hand to serve with it as well. Thanks so much!

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