King Ranch Chicken
Slow cooked breakfast for a quick paced world.
Chicken Pot Pie – A delicious recipe for chicken pot pie made in the slow cooker
In our homes, things get busy fast. So waking up to this nourishing meal is super
convenient—we just dish it out and then go on our merry way!
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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