Crockpot Cheesy Chicken
The picture does not do this dish justice. I am not a photographer but I am the self proclaimed crock pot queen.
The picture does not do this dish justice. I am not a photographer but I am the self proclaimed crock pot queen.
- Carbohydrate 25.2226259058786 g
- Cholesterol 280.403932457978 mg
- Fat 97.700140169373 g
- Fiber 3.32661677178813 g
- Protein 27.8544758580894 g
- Saturated Fat 59.6930660725148 g
- Serving Size 1 1 Serving (368g)
- Sodium 1133.22484153581 mg
- Sugar 21.8960091340905 g
- Trans Fat 6.96746445845213 g
- Calories 1073 calories
Step-by-step
- Mix chicken, sour cream, chilies, onion & 3 C. cheese in bowl.
- Cut tortillas in strips. Spray slow cooker with cooking spray.
- Layer 1/3 of the tortilla strips then chicken mixture and another layer of tortilla strips.
- Pour tomato sauce on top.
- Start again with chicken mixture then tortillas and tomato sauce until gone.
- Sprinkle remaining 1 cup cheese on top. Cook on low 5-6 hours.
Home cooks frequently commit the error of adding cold dairy products straight from the refrigerator into a slow cooker, which causes the sauce to break and curdle as temperatures rise. Tempering the sour cream and cream cheese by bringing them to room temperature before mixing prevents this separation. High fat dairy products tolerate prolonged heat much better when incorporated smoothly into the base mixture. Allowing these components to sit on the counter for thirty minutes before assembly guarantees a uniform consistency throughout the cooking process.
Layering casseroles in a slow cooker requires precise ordering to manage moisture release effectively. Stacking cut corn tortillas alternately with the protein and sauce creates structural integrity without relying on traditional baking methods. The starch from the corn tortillas absorbs excess liquid during the six-hour window on the low setting. This prevents a watery final product while softening the individual pieces into tender strata.
Using canned chicken demands careful attention to seasoning balance because processed poultry often carries a high sodium load. Rinsing the canned meat briefly under cold water removes excess brine before it enters the mixing bowl. Canned green chilies introduce necessary acidity to cut through the heavy richness of the cheddar cheese and cream cheese combination. Thoroughly draining those chilies ensures that surplus liquid does not dilute the tomato sauce layer poured over the top.
Layered cheese bakes derive from regional Tex-Mex casserole traditions where corn tortillas and savory sauces are fused together in communal pots. Modern slow cookers adapt this stovetop or oven heritage into an unattended format by utilizing consistent, low-intensity heat. Retaining one cup of shredded cheddar cheese specifically for the final stages keeps the crown of the dish visually appealing and properly melted. Sprinkling that reserved cheese on during the last thirty minutes of the cook cycle prevents scorching along the ceramic insert edges.
