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King Ranch Chicken



  • 3 to 4 cups cooked, diced chicken
  • 2 (10 ounce) cans cream of chicken soup
  • 1 can (1 cup) tomatoes and chiles (Ro-tel)
  • 4 tablespoons quick cooking tapioca
  • 10 to 12 flour tortillas
  • 1 medium onion, chopped
  • 4 cups grated Cheddar cheese


  1. In a large bowl mix chicken, soup, tomatoes and chile and tapioca.
  2. Tear 2 or 3 tortillas into pieces and line the bottom of a 5-quart slow cooker.
  3. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese.
  4. Repeat layers of tortillas, chicken mixture, onion and cheese two more times.
  5. Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 hours.

For a smaller 3-quart slow cooker make 1/2 recipe.

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