Wednesday, January 22, 2014

Crock Pot Chicken and Frito Casserole

YES! FRITOS! In a casserole that's all cooked in a crock pot! You are going to loooooove this one.  Seriously, it may not seem like a whole lot is going on, but this is crazy delicious.

Crock Pot Chicken and Frito Casserole
Adapted from America's Test Kitchen

2 lb boneless, skinless chicken breasts
2 cans Ro-Tel tomatoes
1 lb potatoes, cubed
salt and pepper
2 tbsp instant tapioca
1/2 cup frozen corn
3 cups Fritos, crushed
1 1/2 cup Mexican blend shredded cheese
1/4 cup chopped cilantro

1. Combine tomatoes, potatoes, paprika, and tapioca in the slow cooker.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook on low for 4 to 5 hours until chicken is tender.
2. Transfer chicken to a cutting board, let cool slightly, then shred into bite-sized pieces.  Stir 1 cup Frito crumbs, 1 cup Mexican cheese blend, corn, and cilantro into slow cooker until cheese is melted and mixture has thickened.  Stir in shredded chicken.
3. Sprinkle with remaining 1/2 cup of cheese and 2 cups of Fritos, cover, and cook on high for 5 minutes until cheese is melted.

America's Test Kitchen does not disappoint.  Trust me on this one.  You need this in your belly asap.

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