Wednesday, November 08, 2017

King Ranch Chicken (Slow Cooker/ Instant Pot)

So many had suggested King Ranch Chicken for our family dinners that I thought of it when I needed something for the church potluck.  I wasn't sure how much warming space the church had, so I made it ahead in the Instant Pot using the slow cooker function, and kept it warming through service.

 I found the recipe at Six Sisters Stuff. Check them out. How have I missed them? They have cookbooks and everything. LOL  This worked well - though the chips on the bottom stuck - I'm sure due to the extended warming time. We were half-way through the potluck when I realized I'd brought something to a potluck which I'd never tasted. The kids assured me it was good and it was I'm guessing it was - or there weren't many options. ::snort::  I used the 6 qt pot.
Really need to check the photos at Six Sisters Stuff

10 min Prep Time        4 hr Cook Time           Serves: 8

14 ounces tortilla chips, white or yellow
5 chicken breasts, cooked and diced
1 (10 ounce) can diced tomatoes with green chilies, drain slightly
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) cream of mushroom soup
 2 teaspoons minced garlic
 1 onion, diced
2 cups shredded cheese
1 cup chicken broth

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.

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