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Slow Cooker King Ranch Chicken

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours
  • Total Time: 45 minute
  • Yield: 6-8 servings 1x


This cheesy and creamy chicken casserole with tortillas and Rotel has its roots in Texas but that doesn’t mean us non-Texans can’t enjoy it too! Whip up my version with your slow cooker and NO cream of soups!



  • ½ cup chicken broth
  • 1 cup diced onion
  • 1 ½ pounds boneless skinless chicken breasts
  • 1 (10 oz) can rotel (I used mild)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • 1 tsp salt
  • 1 cup half and half
  • 2 Tbsp cornstarch
  • 11 (6 inch) soft corn tortillas, cut or torn into 1-inch pieces
  • 2 cups grated medium or sharp cheddar cheese
  • Chopped fresh cilantro for garnish
  • Sour cream, for topping


  1. Add broth, onion, chicken, rotel, cumin, chili powder, garlic powder, oregano and salt into the slow cooker.
  2. Cover and cook on low for 4-6 hours.
  3. Place chicken on a cutting board. Shred or dice into pieces. Add the chicken back into the slow cooker.
  4. Turn the slow cooker to high. In a bowl stir together the half and half and the cornstarch together until smooth. Stir the mixture into the slow cooker. It should thicken up shortly. 
  5. Add in the tortillas and the cheese. Stir. Salt and pepper to taste.
  6. Scoop onto serving dishes and top with cilantro and a dollop of sour cream. 


I used my Ninja Auto-iQ 6 Quart Slow Cooker.* 

  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: American