Crock Pot Chicken Tortilla Casserole Recipe

I’m sharing a Cheesy Mexican Chicken and Rice Crockpot recipe that can be prepped ahead and finished in about an hour, featuring a clever pantry twist to pique your curiosity.

If you need a make-ahead weeknight winner that still cooks fast, this Crock Pot Chicken Tortilla Casserole is your new secret. I throw chicken and salsa together, prep it earlier, and an hour later it turns into something messy, tangy and oddly classy.

Layers absorb the juices, the edges get a little crisp and the center stays creamy so every bite surprises you. I always plan to make it fancy but end up serving it straight from the crock, napkins flying.

I call it my guilty pleasure and tag it as Crock Pot Fiesta Chicken Recipes because who doesnt love a cheat that actually tastes like work.

Ingredients

• Lean protein powerhouse keeps you full, builds muscle, mild flavor that soaks spices
• High in fiber and protein, earthy taste helps digestion heart healthy
• Adds sweet pop, carbs for energy, little fiber, bright texture
• Carbs that hold everything, soft chew, use whole wheat for more fiber
• Melty fat and protein, rich flavor, makes dish creamy and comforting
• Tomato base adds acidity and spice, low calories, boosts flavor
• Gives creaminess and salt, higher in sodium, keeps casserole saucy
• Aromatics that add depth antioxidants small calories big flavor punch
• Fresh herbs and lime juice brighten flavors add acidity and freshness

Ingredient Quantities

• 2 pounds boneless skinless chicken breasts (about 3 medium)
• 1 (10.5 oz) can cream of chicken soup
• 1 cup salsa (mild or medium, more if you like it saucy)
• 1 (10 oz) can diced tomatoes with green chiles (Rotel), undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can sweet corn, drained or 1 cup frozen corn thawed
• 1 packet taco seasoning (about 1 oz) or 2 tablespoons homemade mix
• 1/2 cup chicken broth or water
• 8 to 10 small flour tortillas, 6 inch, torn into pieces
• 2 cups shredded cheddar or mexican blend cheese, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro or sliced green onions for topping
• Juice of 1 lime (optional)
• Salt and pepper to taste

How to Make this

1. Spray slow cooker with cooking spray or line with a slow cooker liner, then place the 2 pounds boneless skinless chicken breasts in the bottom, sprinkle with a little salt and pepper, and top with the diced onion and minced garlic.

2. In a medium bowl whisk together the 1 can cream of chicken soup, 1 cup salsa (use more if you like it saucy), the 10 oz can diced tomatoes with green chiles (undrained), drained and rinsed black beans, drained sweet corn (or thawed frozen corn), the taco seasoning, and 1/2 cup chicken broth or water until combined.

3. Pour that mixture over the chicken in the crock pot, spreading it so everything is evenly coated; if you want it quicker cut the chicken into 1 inch pieces before adding, it speeds cooking.

4. Tear 8 to 10 small flour tortillas into bite sized pieces and scatter them over the top of the saucy mixture, pressing them down slightly so they soak up the liquid.

5. Sprinkle about 1 cup of the shredded cheddar or Mexican blend cheese over the tortillas, cover the slow cooker and cook on HIGH for 1 to
1.5 hours or on LOW for 3 to 4 hours, until the chicken reaches 165 F and is easy to shred; times vary so check with a thermometer.

6. Remove the chicken to a cutting board or plate, shred with two forks, then return the shredded chicken to the crock pot and stir everything together so the tortillas break down and make it casserole like.

7. Stir in the juice of 1 lime if using, taste and adjust salt and pepper, then sprinkle the remaining 1 cup of cheese on top, cover and let sit for 10 minutes or until the cheese is melted and gooey.

8. Top with chopped fresh cilantro or sliced green onions before serving. Tip: use a rotisserie chicken to skip the cooking step and finish this in 20 to 30 minutes if you’re short on time.

Equipment Needed

1. Slow cooker or crock pot (6 to 7 quart) — ok I wont use that thing but its what you need
2. Cutting board (for onions and prepping chicken)
3. Chef knife or a sharp kitchen knife (youll want something that cuts clean)
4. Medium mixing bowl and a whisk or fork to combine the sauce
5. Measuring cups and measuring spoons (for soup, salsa, broth and seasoning)
6. Can opener (for the tomatoes, beans and corn)
7. Two forks for shredding the cooked chicken
8. Instant read thermometer to check chicken reaches 165 F
9. Silicone spatula or large spoon for stirring and scraping the crock pot sides

FAQ

Crock Pot Chicken Tortilla Casserole Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs (same weight, juicier); or use about 3 cups shredded rotisserie chicken to skip slow cooking; or go vegetarian with a 14 oz block firm tofu, pressed and cubed, add in the last hour so it don’t fall apart.
• Cream of chicken soup: replace 1:1 with cream of mushroom or cream of celery; or make a quick thickener—1 cup chicken broth + 1 cup milk (or thinned Greek yogurt) whisked with 2 tbsp flour or cornstarch and simmered till thick; or stir in 1 cup sour cream plus 1/2 cup broth for tangy richness.
• Flour tortillas: use small corn tortillas (softened on a skillet or microwave) for a gluten free option; or fold in crushed tortilla chips for texture; or swap with low carb wraps or large romaine leaves for a lighter casserole.
• Black beans: use canned pinto or kidney beans, drained and rinsed, same volume; or 1 to 1 1/2 cups refried beans for a creamier layer; or use cooked chickpeas for a firmer, nuttier bite.

Pro Tips

1) Brown the chicken quick in a hot skillet before it goes in the slow cooker. It only takes a few minutes and gives way more flavor than just dumping it in, plus it helps the final sauce taste less flat.

2) Speed trick: cut the chicken into pieces or use a store bought rotisserie chicken if you are short on time. Either way cooks faster and shreds easier, and you still get the same creamy, saucy result.

3) Tortillas soak up liquid, so tear them small and press them into the sauce so they absorb evenly. If the dish looks too thick add a splash of broth or extra salsa, if it looks too thin remove the lid for the last 10 minutes to let some steam off.

4) Save half the cheese for the end and let it melt off heat so it stays gooey not rubbery. Also stir in lime juice and fresh herbs right before serving, it brightens everything and makes it taste homemade instead of canned.

5) Taste and tweak at the finish, not the start. Canned ingredients can be salty so add salt last, rinse the beans to cut sodium, and use a thermometer to make sure the chicken is cooked through to about 165 F so you dont overcook and dry it out.