Description
Look no further for an easy slow cooker dinner recipe! This Slow Cooker Chicken and Frito Casserole comes together quickly and you can never go wrong when there are Fritos involved!
Scale
Ingredients
- 2 10 oz ea cans Ro-tel Diced Tomatoes and Green Chiles
- 1 15 oz can black beans (drained and rinsed)
- 2 tablespoons instant tapioca
- 2 teaspoons cumin
- 2 lbs boneless skinless chicken thighs (, trimmed)
- salt and pepper
- 4 cups Fritos corn chips (crushed into coarse crumbs, divided)
- 1 1/2 cups shredded Mexican cheese blend*
- 1/2 cup frozen corn kernels (thawed)
- 1/4 cup fresh minced cilantro
- sour cream, sliced green onions, jalapeños, additional cilantro – for serving, optional
Instructions
- Combine the tomatoes, black beans, tapioca and cumin in the bottom of a 5 1/2 – 7 quart slow cooker. Season the chicken with salt and pepper on both sides, then nestle it into the tomato mixture. Cover and cook on low until the chicken is cooked through, 4 to 5 hours on low.
- Remove the chicken from the slow cooker to a cutting board and allow to cool slightly before cutting into bite sized pieces. Stir 1 cup of the crushed Fritos into the slow cooker along with 1 cup of the cheese, the corn and the cilantro. Stir the chicken back into the slow cooker and season with more salt and pepper, if needed.
- Sprinkle the remaining Fritos and cheese over the top, then cover and cook on high until the cheese is melted, 5-10 minutes.
- Serve topped with your desired toppings.
Recipe Notes:
*I used packaged shredded cheese, but would do a combination of freshly grated cheddar and monterey jack cheese next time, as the pre shredded cheese doesn’t melt very easily
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adapted from Slow Cooker Revolution Volume 2: The Easy Prep Edition