Most King Ranch Chicken recipes are pretty bland and not at all what you might expect from a Tex Mex standard. The beautiful thing about King Ranch Chicken is that everybody has a different recipe (and ours is the best).
Since we prefer our food on the spicy side, we make our King Ranch Chicken a little bit differently…
If you enjoy something spicy that you can cook up in a slow cooker for a cold winter day then this recipe is for you!
The first thing we did to liven this up is slow cook the chicken in Santo Diablo Mezcal.
(While I enjoy sipping Santo Diablo Mezcal, I have found that I really love cooking with it.)
When adding the other ingredients, we used diced tomatoes with Hatch Chiles instead of Ro-tel. Next we added cumin and red pepper. These few changes turned a bland cheesy chicken casserole into something entirely different.
Here’s how you can enjoy it too!
Santo Diablo King Ranch Chicken
3lbs Frozen Boneless Skinless Chicken Breasts
1/4 Cup Santo Diablo Mezcal
Place the first two ingredients in a slow cooker and cook on high until the chicken pulls apart easily with a fork. Pull the chicken apart with a fork so you have a nice smoky pot of shredded chicken. The add:
2 Cans Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Diced Tomatoes and Hatch Chilis
1 Bag Frozen Fajita Mixed Vegetables
2 Cups Mexican Blend Shredded Cheese
2 Teaspoons Cumin
1 Teaspoon Red Pepper
Mix well and let it cook on high until bubbly. Serve over steamed rice with a glass of Santo Diablo Mezcal.