Crock-Pot Chicken Ol
Creamy, cheesy chicken and green chili layered in tortillas, cooked in a crock-pot for a comforting Mexican-inspired dish perfect for family dinners or gatherings.
Ingredients
Instructions
- Mix together the cream of mushroom soup, cream of chicken soup, green chili salsa, sour cream, and grated onion in a bowl.
- Layer the ingredients in the crock-pot starting with chopped chicken, then the soup mixture, and tortillas. Repeat layers, ending with the soup mixture on top.
- Cover and cook on low for about 4 hours.
- In the last 15 minutes of cooking, top with grated Cheddar cheese and cover to let the cheese melt.
- To serve, cut from the center of the pot like a pie and use a large spoon to dip through the layers.
Tips & Substitutions
For added flavor, consider using rotisserie chicken instead of cooked chicken breasts. You can also substitute the cream of mushroom soup with cream of celery soup for a different taste. If you prefer a spicier kick, opt for a hot green chili salsa. This dish can also be modified to include black beans or corn for extra texture and nutrition.
Serving Suggestions
Serve this dish with a side of Mexican rice or a fresh garden salad for a complete meal. For a fun twist, accompany with tortilla chips and guacamole. This Crock-Pot Chicken Ol pairs beautifully with Chicken Chili Enchiladas for a delightful Mexican feast. Garnish with fresh cilantro and a dollop of sour cream for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover loosely with a damp paper towel, microwaving in 1-minute intervals until heated through. Alternatively, reheat in the oven at 350°F (175°C) until warmed, about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Chicken Ol contains roughly 823 calories, with 33g protein, 98g carbohydrates, and 33g fat. It is an excellent source of protein (66% of the Daily Value), iron (31% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2235mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, you can substitute corn tortillas for flour tortillas. Keep in mind that corn tortillas may break more easily, so layering them carefully is essential. They will add a distinct flavor and a slightly different texture to the dish.
Can I make this recipe ahead of time?
Absolutely! You can prepare the layers in advance and store them in the refrigerator for up to 24 hours before cooking. Just be sure to cover the dish tightly to prevent any odors from affecting the flavors. When ready to cook, simply place the crock-pot insert back in and set it to cook.
Is this dish suitable for freezing?
Yes, you can freeze the assembled dish before cooking. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to use, thaw it overnight in the refrigerator and cook as directed. Keep in mind that the texture may change slightly after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).