Slow Cooker Taco Chicken Dinner
How to make Slow Cooker Taco Chicken Dinner. This is a hearty meal that
can be served anytime and is a great choice for serving during Playoffs,
the Super Bowl, or other sports events. This dish is very similar to
King Ranch Chicken Casserole, but it has been adapted for cooking in a
slow cooker.
Ingredients:
10-oz. package corn tortilla chips
3 large half-breasts of chicken, cooked and shredded (I cooked 3 salted
chicken breasts in a slow cooker for 4 hours—no water added—and then
chopped and shredded them.)
10-oz. can diced tomatoes and green chiles, undrained (Rotel brand is quite often used.)
10 ¾-oz. can condensed cream of mushroom soup
10 ¾-oz. can condensed cream of chicken soup
1 cup chicken broth
2/3 cup chopped onion
1 cup finely shredded Mexican cheese (different varieties of cheese, mixed)
1 cup shredded Monterey Jack cheese
Directions:
Place a single layer of corn tortilla chips evenly in the bottom of a
slow cooker. In a large bowl, place cooked chicken, diced tomatoes with
green chiles, cream of mushroom soup, cream of chicken soup, chicken
broth, and chopped onion. Stir well to combine. Spread half of chicken
mixture over tortilla chips in slow cooker. Sprinkle with Mexican cheese
and Monterey Jack cheese. Repeat layers, ending with the cheese. Cover
slow cooker with lid and cook for 2 to 4 hours on HIGH, until cheese is
melted and mixture is bubbly. To serve, ladle Slow Cooker Taco Chicken
Dinner onto serving plates. Enjoy
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