Crock Pot King Ranch Casserole Recipe

Crock-Pot King Ranch Casserole

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Let’s talk EASY! Easy is what this Crock-Pot King Ranch Casserole is! I love using a crock-pot on busy days and let me tell you, I love my Cuisinart Crock-Pot!

There are so many variations of a good Crock-pot King Ranch Casserole but I think this one has to be my favorite!  Not only is it easy, but it is just as tasty the next day. 

When I had the restaurant I would take the leftover Chicken Tortilla soup (modify it a little) and make King Ranch Casseroles.  Well, now that I am a chef at home I don’t always have leftover soup!  I came up with this really basic recipe that is so easy to make in the crock-pot!  I am sure you are going to love it. It has all the flavor of a King Ranch Casserole but this recipe for my Crock-Pot King Ranch Casserole doesn’t have you opening cans of cream of chicken and cream of mushroom soup, which I like because that means it has less salt.  I serve this with a veggie and some additional corn chips for an easy and satisfying family meal.

PREP: 10 minutesCOOK: 4 HoursYield: 10 servings

Ingredients:

  • 2 large chicken breast 
  • ½ cup chicken broth
  • 1 can sweet corn (drained) or 2 cups frozen corn
  • 1 can Rotel tomatoes (I use mild, but that is an individual preference)
  • 1 (8oz.) Block of cream cheese
  • 2 ½ cups of shredded Colby Jack cheese
  • 3 cups hand-crushed tostada chips
  • 1 Tablespoon Simply Maurie Kay Grill Seasoning 

Instructions:

  1. Place the chicken breast in a crockpot on low heat for 3 ½ hours.
  2. Add the chicken broth.
  3. Shred the chicken (it should just fall to pieces using a fork)
  4. Add the corn, Rotel tomatoes, and the cream cheese.
  5. Stir well, and allow to warm.
  6. Add the cheese, grill seasoning, and the crushed chips.
  7. Stir well.
  8. Once the cheese has melted serve with a veggie and some additional chips.

Enjoy!

Maurie Kay

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