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November 7, 2014 1 Comment

Slow Cooker Chili Chicken Casserole

Slow Cooker Chili Chicken Casserole RecipeChili Chicken Casserole is a family favorite around here. I converted it into a slow cooker recipe and I love that it only takes 5 minutes to throw everything in the slow cooker. Having four kids has turned me into a big fan of recipes I can throw in the crock pot in five minutes or less.

The flavor combination in this recipe is awesome. It sounds a bit strange and when I first saw the recipe I was like, “really, a can of chili?” Then I tasted it and I was like,  “Holy Crap, this is delicious!!!” ….and I’ve been making it regularly ever since.

Slow Cooker Chili Chicken Casserole Recipe

We love to eat this over rice with shredded cheese and olives, green onions are tasty on it too if you are a fan.

It is also pretty dang delish slapped into a tortilla.

When I make it I use pre-cooked shredded chicken that I keep on hand in my freezer. You can use raw chicken if you want, just cut it into small pieces before adding it to the slow cooker.

The brand of chili you use will also affect the flavor, I usually stick with Hormel or try to save and freeze a couple cups of homemade chili when I make it to use later in this recipe.

Slow Cooker Chili Chicken Casserole Recipe

More great slow cooker recipes

Slow-Cooker-Pineapple-Salsa-ChickenSlow Cooker Pineapple Salsa Chicken aka Mexican DelightWorkman’s Roast {Crock Pot Recipe}chipotle-shredded-chickenSlow Cooker Chipolte Shredded Chicken

Slow Cooker Chili Chicken Casserole
 
Print
Prep time
5 mins
Cook time
4 hours
Total time
4 hours 5 mins
 
Super tasty, quick and easy slow cooker recipe, you will find yourself making again and again!
Author: Maria
Recipe type: Slow Cooker
Cuisine: Mexican
Serves: 6
Ingredients
  • 2 cups cooked chicken, shredded or cubed **
  • 1 15 ounce can chili or 2 cups homemade chili
  • 1 small can cream of chicken soup
  • 1 cup chili verde salsa
  • ½ cup chicken broth or stock
  • 1 small onion, finely chopped (about ⅔ cup)
  • 1 can of olives, sliced
  • shredded cheese of your choice, we like Colby Jack, Monterey Jack or mild cheddar
  • tortillas, cooked rice, or both for serving
Instructions
  1. Put the chicken, chili, cream of chicken soup, chili verde, and onion in your slow cooker.
  2. Cover and cook on low for 4-6 hours
  3. **if you prefer to use raw chicken instead of cooked that is fine, but cook it on high for 4-6 hours instead of low.
  4. Serve over steamed white rice or wrapped in a tortilla. We like to top everything off with a healthy dose of cheese and sliced black olives.
3.2.2265

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I am indebted to my friend Alison for introducing me to this awesome recipe. I hope you enjoy it as much as my family does.

Beef, Chicken/Poultry, Family Favorite Recipes, Leftover Makeovers, Mexican, Simple Weeknight Dinner Recipes, Slow Cooker, Slow Cooker, Soup/Stew/Chili
Casseroles, Chili, Crock Pot Recipes, Five Minute Prep, Rice, Slow cooker
1 Comment

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1 Comment

  1. Suzanne

    November 11, 2014 at 12:38 am

    Yum Maria! My kind of dinner.

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Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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