Santo Diablo Mezcal King Ranch Chicken Recipe

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).
Santo Diablo Mezcal King Ranch Chicken Recipe Diablo Mezcal King Ranch Chicken Recipe 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

Santo Diablo Mezcal King Ranch Chicken Recipe 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.