Slow Cooker King Ranch Chicken over Baked Potatoes


Rockford Encounters

A comforting Tex-Mex twist on a classic dish, Slow Cooker King Ranch Chicken served over baked potatoes is a hearty and delicious meal perfect for busy weeknights.

Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 can 10
  • 5 oz cream of chicken soup
  • 1 can 10 oz diced tomatoes with green chilies, undrained
  • 1 can 10 oz diced tomatoes with green chilies, drained
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 4 large russet potatoes, scrubbed and pierced with a fork
  • 1 cup shredded cheddar cheese
  • Sour cream and chopped cilantro, for garnish

Instructions:

In a slow cooker, combine cream of chicken soup, drained tomatoes, chicken broth, chili powder, garlic powder, onion powder, cumin, paprika, salt, and pepper

Add chicken breasts to the slow cooker, making sure they are covered with the sauce

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender

About 1 hour before serving, place scrubbed potatoes directly on oven rack and bake at 400F 200C for 1 hour, until tender

Once chicken is done, shred it using two forks and stir it back into the sauce

To serve, split baked potatoes open and ladle a generous portion of King Ranch Chicken over each potato

Top with shredded cheddar cheese, sour cream, and chopped cilantro

Enjoy


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