Crock Pot Chicken Casserole - Tex Mex Style

This Cheesy Crock Pot Chicken Casserole is bursting with great Tex-Mex spices. It is too easy to be this good. Plus, it is lower in fat and calories, so it will fit many diet types.

Jump to:

• 🐓The Chicken
• ♨️The Crock Pot
• ✔️Tips
• 📖Tex-Mex Casseroles
• 🔪Instructions
• 📖 Recipe

Introduction and My Rating

This takes almost no skill. Just open a few cans and shred a chicken breast. Or you can even skip the shredding by using rotisserie chicken.

We all need a few easy meals we can just make and get a few meals. It is even better if the meal is good for you and tastes great.

Just add a couple of cans, a little spice to uncooked pasta, and chicken breasts. Shred the chicken and add some cheese late in the cooking. You are rewarded for your laziness with cheesy, tasty goodness.

This recipe started as an experimental beef recipe while my wife was out of town. The texture and the basic taste was right, but spices were just way too hot. I didn't give the RoTel enough respect. It does add taste but also some heat.

I have almost stopped precooking anything other than ground meat that goes in a crock pot. Even ground meat would be ok in most situations, but there is usually more moisture and fat released than you want. You also sometimes want a Maillard reaction to add flavor.

My Rating
A nice solid 4.

🐓The Chicken

You want about 2-3 cups of shredded chicken. It is a casserole, so you can vary that for your tastes and what you happen to have.

I suggest two skinless boneless chicken breasts. They can go into the dish raw and be shredded near the end of cooking.

You could use previously cooked chicken like a rotisserie chicken. You do not want that already cooked chicken cooking for the 4 hours. Add it near the end with the cheese.

♨️The Crock Pot

This fits nicely in a crock pot of 3 quarts or more. It works in a bigger crock pot also. A double size recipe needs 5 quarts or bigger.

✔️Tips

As written, the heat is about 3-4 out of 10. Maybe a little too spicy for little ones.

Most of the heat comes from the Rotel. You may use a can of drained diced tomatoes to replace it. That will leave the dish a bit bland, so a small can of diced mild chilies and increase the other spices a bit.

Storage

Good refrigerated for 3-4 days and can be frozen for 3-4 months.

📖Tex-Mex Casseroles

Taco Casserole

Easy Sour Cream Chicken Enchiladas

Excellent Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Casserole

🔪Instructions

Trim two skinless boneless chicken breast of any visible fat.

Add one 14 oz can tomato sauce, 14 oz can black beans rinsed, 10.5 oz can of RoTel, one teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup dry pasta (uncooked) to a smaller crock pot. Here I use my 3.5 qt pot. Mix well.

Add two trimmed skinless boneless chicken breasts. Push down into the liquid until covered.

Cook on low for 4 hours total. At 3 hours into the cooking, remove the chicken and shred.

Add chicken back along with 3/4 cup shredded cheese of your choice. Mix well then top with 1/4 cup of the cheese.

Cook for the final hour.

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!

📖 Recipe

Crock Pot Chicken Casserole - Tex Mex Style

From Dan Mikesell AKA DrDan

This Cheesy Crock Pot Chicken Casserole is bursting with great Tex-Mex spices. It is too easy to be this good. Plus, it is lower in fat and calories, so it will fit many diet types.

3.79 from 14 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Servings #/Adjust if desired 6

Ingredients

US CustomaryConvert to Metric

• 2 skinless boneless chicken breasts2 skinless boneless chicken breasts
• 14 oz tomato sauce14 oz tomato sauce
• 14 oz black beans - low sodium, rinsed14 oz black beans - low sodium, rinsed
• 10 oz RoTel10 oz RoTel
• 1 teaspoon chili powder1 teaspoon chili powder
• 1/2 teaspoon garlic powder1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt1/2 teaspoon kosher salt
• 1/4 teaspoon pepper1/4 teaspoon pepper
• 1 cup dry pasta1 cup dry pasta
• 1 cup shredded cheese - like Cheddar or a Mexican blend1 cup shredded cheese - like Cheddar or a Mexican blend

Instructions

 

• Trim two skinless boneless chicken breast of any visible fat.
• Add one 14 oz can tomato sauce, 14 oz can low sodium black beans rinsed, 10.5 oz can of RoTel, one teaspoon chili powder, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup dry pasta (uncooked) to a smaller crock pot. Here I use my 3.5 qt pot. Mix well.
• Add two trimmed skinless boneless chicken breast. Push down into the liquid until covered.
• Cook on low for 4 hours total. At 3 hours into the cooking, remove the chicken and shred.
• Add chicken back along with 3/4 cup shredded cheese of your choice. Mix well then top with 1/4 cup of the cheese.
• Cook for the final hour.

Recipe Notes

Pro Tips

1. While this is a smaller crock pot recipe (3-3.5 qt), it will be fine in a larger crock pot.
2. You need about 1 to 1 1/2 pounds of shredded chicken. You can use pre-cooked chicken if you want but the pasta will still take about 4 hours on low. Add the precooked chicken the last hour of cooking, not at the beginning.
3. Dry pasta in crock pot dishes is generally standard American dry pasta. Whole wheat pasta has less gluten and is more likely to turn to mush. Gluten-free even more so. So if you use a non-standard pasta, the results may not be good. Also, since crock pots vary, the cooking time of the pasta may vary some, so check it a few times.
4. I use the Rotel for both some tomato and spicing. It provides most of the heat. If you don't want that, use a drained can of diced tomatoes. Be sure to drain. You probably will want to up the other spices a bit and consider a small can of chopped mild chilies.
5. This is already low-fat and low calorie. You can skip the cheese if you want even lower numbers but you want the cheese.
6. Good refrigerated for 3-4 days and can be frozen for 3-4 months.

Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 249kcalCarbohydrates : 29gProtein : 21gFat : 6gSaturated Fat : 3gCholesterol : 39mgSodium : 862mgPotassium : 725mgFiber : 8gSugar : 4gVitamin A : 578IUVitamin C : 9mgCalcium : 139mgIron : 3mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :Mexican|Southwest

Originally published November 23, 2014. Updated with expanded options, refreshed photos and a table of contents to help navigation.