Prepare yourself for one of your new favorite recipes with this Slow Cooker King Ranch Chicken recipe which is made with simple ingredients, and is filled with juicy chunks of chicken, tortilla chips, and creamy soup, mixed to make a delicious cheesy casserole.
Plus, it is a great way to feed a large family that loves Mexican recipes with little effort and with a new recipe that everyone will enjoy, especially with a fun way of eating it with tortilla chips.
Make sure not to go shy on the cheddar cheese for this simple weeknight recipe, just like the classic king ranch chicken casserole recipe.
Give these large slow cooker recipes a try too!
- Slow Cooker Chicken Fajitas Recipe
- Slow Cooker Honey Sesame Chicken Recipe
- Slow Cooker Honey Garlic Chicken Recipe
Ingredients used to make Slow Cooker King Ranch Chicken:
- Tortilla chips white or yellow
- Chicken breasts cooked and diced
- Diced tomatoes and green chiles, drain slightly (Rotel tomatoes work perfectly!)
- Cream of chicken soup
- Cream of mushroom soup
- Minced garlic
- Onion diced
- Shredded cheese
- Chicken broth
How to make Slow Cooker King Ranch Chicken:
- Spray slow cooker with nonstick 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.
- Repeat layers.
- Cook on low for 4 hours or high for 3 hours.
- Serve with extra tortilla chips.
Type of chicken to use for this king ranch casserole:
If you want a great way to speed up the process of making this slow cooker recipe, instead of cooking the chicken for this casserole dish, grab yourself a rotisserie chicken and debone it, and add the chicken to the large bowl with the rest of the ingredients.
Toppings for this creamy chicken casserole:
- Fresh cilantro
- Green chilies
- Cream cheese
- Sour cream
- Green bell pepper
- Chili powder (for more heat)
The best way to store this tex-mex casserole:
Store any leftovers from this slow cooker version of the best comfort food in an airtight container and store it in the fridge for the next time, up to 5 days from when it was made.
What to serve with easy slow cooker recipes:
- Italian Fresh Green Salad Recipe
- Garlic Roasted Potatoes Recipe
- Slow Cooker Cheese Potatoes Recipe
- Mom’s Easy Potato Salad Recipe
Other slow cooker meal recipes:
- Slow Cooker Creamy Ranch Chicken Recipe
- Slow Cooker Ritz Chicken Recipe
- Slow Cooker Beef Sirloin Tips and Gravy Recipe
- Slow Cooker Beef Tips and Rice Recipe
- Slow Cooker Mongolian Beef Recipe
- Slow Cooker Shredded Mexican Chicken Recipe
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Slow Cooker King Ranch Chicken Recipe
Ingredients
- 14 ounces tortilla chips, white or yellow
- 5 boneless, skinless chicken breasts, cooked and diced
- 10 ounces diced tomatoes and green chilies, 1 can, drain slightly
- 10.75 ounces cream of chicken soup, 1 can
- 10.75 ounces cream of mushroom soup, 1 can
- 2 teaspoon minced garlic
- 1 onion, diced
- 2 cups shredded cheese
- 1 cup chicken broth
Instructions
- Spray slow cooker with nonstick 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.
- Repeat layers.
- Cook on low for 4 hours or high for 3 hours.
- Serve with extra tortilla chips.
Notes
- Fresh cilantro
- Green chilies
- Cream cheese
- Sour cream
- Green bell pepper
- Chili powder (for more heat)
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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This looks so yummy and I LOVE crock pot recipes!!
Do you have to cook the chicken before you put it all together and then cook for 6 hours in the crock pot??
@Jen
Yes, the recipe states “cooked & diced”
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! 🙂
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!!
Wonderful recipe! Definitely need to give this a try 🙂
Happy Blogging!
Happy Valley Chow
Thank you for the nice recipe and have a wonderful day. I think you posted some time last year.
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 🙂
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.
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.
I wonder, could I assemble this and bake it?
How did it go with the raw chicken? I also wondered why cook chicken then put in crockpot for 6 hours.
The Directions include mixing in the Chicken Broth, but broth isn’t listed in the ingredients – how much should be used?
Hi Lyn, chicken broth is listed in the ingredients. It is the last ingredient listed…..1 cup chicken broth. Hope this helps! Have a great day. 🙂
You could bake it. Your chips will not be as soft. But that doesn’t really change the taste of the dish. Just watch it closely. We have only made it in the slow cooker.
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.
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 SixSistersStuff.com. Have a terrific weekend.
I make recipe like this in a casserole! It’s sooooo yummy. I add it corn, cumin and paprika to mine. My sister ate 4 helping!
I’m sorry. Maybe I missed something, but this was just not that good!
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.
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.
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)
I recommend adding cumin.. for tex mex flavor
Can you make it w/out the chips?
I want to try King ranch chicken in my crock pot.
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!
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.
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….
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.
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! 🙂
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!
Yes, it will be fine without the chips!
Has anyone tried to make this with raw chicken?
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.
I have. It worked out great.
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.
Some folks (people who may have to watch salt intake,) make it with yellow corn tortillas…..(torn in bite-size pieces)….. you don’t get the salt you get with the chips….
Great idea!! Thanks for sharing that with us!
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!
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.
We made this today for a church pot luck and it was gone super quick!! Everyone loved it!!
I have a recipe that is a baked King Ranch, and instead of tortilla chips, you just just tortillas! You just tear them up when you are layering!!
I made this tonight for my family and we did not like it. We put some sour cream and salsa on and I did get the kids to eat a little but the rest got thrown out. Very bland and they did not like the consistency
I really can’t wait to try this. I have only had it backed in the oven, so this will be a good change.
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!
Our family loves this recipe. I’m making it with precooked hamburger tomorrow. Hope it turns out as well as the chicken.
I am going to use this as a base and just cook it on the stove, then layer it and pop it in the oven at 350 for like 30 minutes. Sounds yummy!
So it is King ranch chicken without ranch in it? I saw another recipe that has ranch in it. Did we forget the ranch or just in the name?
King Ranch is the largest ranch in Texas. Has nothing to do with ranch dressing.
King Ranch is actually a ranch! This recipe is not named after ranch flavoring.
This was awesome and was a huge hit!! I used Clancey’s Green Chile and Qeueso tortilla chips from Aldi’s, which added even more flavor!
I have cooked this for years. I stew a whole chicken, then use half of the chicken stripped from the bone and freeze the other half for another recipe or double this.
I don’t like too much of the soup so I use one can cream of mushroom chicken.
And, rather than tortilla chips, I use corn chips.
I might add that you can buy slow cooker casserole’s now. An hour is enough to cook this.
Does any one know the nutritional information on this? It’s sounds like it would be good but also not so healthy either.
How many does his serve? It looks great!
This recipe serves 8 people.
Oh, I see that on the recipe now. Thanks!
I make this all the time. However, I use raw chicken and do not put chips in. When it is done cooking, I put chips in a bowl and put king ranch mixture and shredded cheese on top. I cook for abt 6hrs on low.
ah thank you! i know this is super late but I’ve been looking to see if subbing torn up corn tortillas are okay instead of the chips. You’d be surprised how hard it is to get that one detail.
I think corn tortillas will work great! 🙂
It was tasty. We liked it.
But this is probably the 4th different recipe of King Ranch I have made. Short of getting an Abuela to make fresh corn tortillas for it, they turn to mush and dissolve in to the casserole. I have tried dipping them in to hot oil like when you make Enchiladas, I have use corn chips, and Tostada shells. They all dissolve.
Any one have and suggestions?
I have made this recipe for years, and we all LOVE it! I’m actually in Texas, close to the actual King ranch, so I’ve had many, many versions of King Ranch casserole. This recipe is the one that I return to time and again for my family, and for potlucks. If you don’t want your tortillas mushy, there are several options. You can use real corn tortillas and layer as you would in a baking dish, or use hearty/thick tortilla chips. Also, cut down your cooking time. I prefer to use the thick, restaurant style tortilla chips. It’s just easy and quick! If you use Doritos, (such as Nacho cheese flavor), it changes the flavor of the dish (still good, but not the true flavors of King Ranch casserole). I only have to cook in my slow cooker for a about 3 hours, because the chicken is only getting heated through, not actually cooked. 2-3 hours is long enough to heat through, melt your cheese, and soften your tortillas. When I take it to work, I throw all the ingredients into the crock pot, and plug it in no later than 9 AM. It’s perfect for our noon luncheon. Thank you Six Sisters for this “keeper”, that has become one of my most requested recipes!
Hi Tina, We are so glad that you like the easy Slow Cooker King Ranch Chicken. Thanks for some great tips on this recipe.
Try a beef stew or pot roast. They come out great and McCormick makes packaged mixes especially for slow cookers/crock pots.
Its the juices from cooking the raw chicken, that why we use cooked chicken, try with using left over rotisserie chicken, i think you will be surprised.
Made this King Ranch Chicken this evening, for the first time. I used cooked chicken, opted to leave out the chicken broth, and added Doritos instead of tortilla chips. I also made plain white rice to add to the finished mix. It was amazing!! Thank you for sharing, we needed something different on the menu. 🤗
OMG… this was AWESOME, I used bite size tostitos chips, because that is what I had on hand… and everyone loved it. This is positively a keeper and I am going to put a link for it on my FB page.
Can’t wait to try this! I’ll use corn tortillas as we have a lack of teeth to deal with. But I’ll add my cumin and cayenne pepper too. Gotta have the spices to keep us healthy. :). Thank you Ladies for what will be a super supper!! Happy New Year too!
I love the King Ranch Chicken however not sure where everyone in the comments are getting 6 hours in crock pot from…the recipe clearly says 4 hours on low or 3 on high…I did 4 hours on low and was wonderful plus I boiled my chick til almost completely done then shredded it…wonderful
I have made King Ranch Chicken for years. I make mine with Doritos. They add a little extra flavor.
Nutritional values:
Calories: 559 kcal · Carbohydrates: 41 g · Protein: 43 g · Fat: 25 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 117 mg · Sodium: 1198 mg · Potassium: 830 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 345 IU · Vitamin C: 8 mg · Calcium: 259 mg · Iron: 3 mg
This look so yummy
In your printed cookbook, it does not say that the chicken should be pre-cooked. It just says “diced.” I did not plan in the time to precook my chicken as a result. Looked it up here quickly to verify an amount and got so confused! Is it going to be okay with raw chicken? Can I do it a bit longer?