King Ranch Chicken
Small corn or flour tortillas, Cream of chicken, Chopped green chilies, Sour cream (I use light), Cubed Velveeta (I use 2 % kind), Shredded cheese (cheddar or...
Nothing hits the spot like a creamy pasta dish and this one is sure to please the whole family! Add a salad and dinner is complete- easy peasy!
This stew is so yummy, your kids won’t even know it’s “healthy”! Serve with corn muffins or whole grain bread and a salad and you have...
A yummy Texas favorite turned slow cookin’! I (Nicole) remember my mom making this for us often and thought “Why not try it out in the crock?”. We thought we would give you 2 different options this week tweaking the recipe in ways that may be more convenient, healthier, or simply better suit your taste! For the other version see Queen Ranch Chicken.
Used 6-quart slow cooker
- 1 Package Tortilla Chips
- 1 Half Whole Chicken, cooked and de-boned
- OR 3-4 Boneless skinless Chicken Breasts, cooked
- 1 Can Diced Tomatoes with Green Chiles
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Mushroom Soup
- 1 Small Onion, chopped
- 2 Cups Shredded Cheese
- 1 Cup Chicken broth
Place a single layer of corn chips on bottom of the slow-cooker.
In a bowl, combine chicken, diced tomatoes with green chilies, both soups, chicken broth, onion and mix until combined.
Place half of the mixture on top of the chips. Then top with half of cheese. Repeat layers ending with cheese.
Cover and cook on LOW for about 6 hours. This dish can cook faster on HIGH for 4 hours.
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