King Ranch Chicken
Spaghetti Corn – Spaghetti corn is great in the slow cooker
Herb and Garlic Chicken
Used 6-quart slow cooker Seasoned Ribs Ingredients: 1 Rack of baby back ribs, halved 2-4 capfuls of season-all 1 Onion, cut into chunks or sliced Corn on the...
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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