Slow Cooker Salsa Verde Chicken Casserole
The Best Slow Cooker Salsa Verde Chicken Casserole packed with bold Tex-Mex flavors, juicy chicken, green chiles, and layers of gooey cheese. A simple dump-and-go crockpot recipe everyone will love.
- Prep Time: 20 minutes
- Cook Time: 3 hours (slow cooker average)
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker / Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
4 tortillas
2 cups shredded cheese (cheddar or Monterey Jack)
2 pounds cooked chicken, shredded or chopped
2 cups salsa verde
10 ounces diced tomatoes with green chiles
1 1/2 teaspoons cumin
1 teaspoon salt (or to taste)
1 teaspoon paprika
1/2 teaspoon black pepper
Instructions
Slow Cooker Method
In a large bowl, combine cooked chicken, salsa verde, diced tomatoes with green chiles, cumin, salt, paprika, and pepper. Mix well.
Generously spray the slow cooker with cooking spray.
Spread 1/3 of the chicken mixture on the bottom. Top with 1/3 of the shredded cheese. Add 2 tortillas (overlapping if necessary).
Repeat layers: 1/3 chicken mixture, 1/3 cheese, 2 tortillas.
Finish with remaining 1/3 chicken mixture and remaining cheese on top.
Cook on HIGH for 2–3 hours or LOW for 4–6 hours, until heated through and cheese is melted.
Oven Method
Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
In a large bowl, mix together chicken, salsa verde, diced tomatoes with green chiles, cumin, salt, paprika, and pepper.
Spread 1/3 of mixture in baking dish. Top with 1/3 cheese and 2 tortillas (overlapping if needed).
Repeat layers once more.
Top with remaining chicken mixture and remaining cheese.
Bake uncovered for 30 minutes, or until cheese is bubbly and lightly browned.
Notes
Nutritional information is calculated without tortillas.
Garnish with fresh cilantro and sliced jalapeños for extra flavor.
Monterey Jack melts beautifully, but a Mexican cheese blend also works well.
Rotisserie chicken makes this recipe even easier.
