Crockpot King Ranch Chicken Soup Food

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SLOW COOKER RANCH CHICKEN



Slow Cooker Ranch Chicken image

This is a fabulous slow-cooker ranch chicken recipe that we have passed around to all our friends, especially those who have young children. It's wonderful for a cold winter night or a hot summer day when you don't want to turn on the oven. Serve it as a weeknight family dinner or for a large group. -Sonya Stark, West Jordan, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 8 servings.

Number Of Ingredients 7

2 pounds boneless skinless chicken breast halves
3/4 cup chicken broth
1 envelope ranch salad dressing mix
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed and softened
Hot cooked rice or noodles
Optional: Shredded cheddar cheese, crumbled cooked bacon and chopped green onions

Steps:

  • In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.

Nutrition Facts : Calories 267 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

SLOW COOKER KING RANCH CHICKEN RECIPE



Slow Cooker King Ranch Chicken Recipe image

King Ranch Chicken has been around for years! This Slow Cooker version can be put together in just a matter of minutes and tastes delicious. A layered tortilla chips, chicken, and creamy soup mixture make this comfort food hard to beat.

Provided by Momma Cyd

Categories     Main Course

Time 4h10m

Number Of Ingredients 9

14 ounces tortilla chips (white or yellow)
5 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 teaspoons minced garlic
1 onion (diced)
2 cups shredded cheese
1 cup chicken broth

Steps:

  • 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.

Nutrition Facts : Calories 559 kcal, Carbohydrate 41 g, Protein 43 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 117 mg, Sodium 1198 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CROCKPOT KING RANCH CASSEROLE



Crockpot King Ranch Casserole image

This is amazingly good and super easy. If you want to leave the house for the afternoon to come back and have dinner ready to serve, this is the one to try. Bring home a bag of salad and you are set. Real cheese in here, no velveeta. I also use low sodium everything and don't add extra salt. The spiciness makes additional salt unnecessary. Also, if you don't uncover it the last 30 minutes, don't worry about it. It's still just as good. Also good with flour tortillas if you don't have corn on hand.

Provided by youngdovefarm

Categories     Mexican

Time 4h10m

Yield 6 quarts, 8 serving(s)

Number Of Ingredients 10

4 cups chopped cooked chicken
1 large chopped onion
1 large chopped green bell pepper
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes, and green chiles (Ro-Tel)
2 minced garlic cloves
2 teaspoons chili powder
12 (6 inch) fajita size corn tortillas
3 cups shredded sharp cheddar cheese

Steps:

  • Stir together first 8 ingredients in a large bowl. Tear tortillas into 1 inch pieces; divide into thirds. Layer one-third of tortilla pieces in a lightly greased 6 quart slow cooker. Top with one-third of chicken mixture and 1 cup of cheese.
  • Repeat layers twice.
  • Cover and cook on LOW for 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.
  • Serve with salad and blue corn chips on the side for a pretty presentation.

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