Slow Cooker Corn Chicken Casserole

Indulge in the ultimate comfort food with my Slow Cooker Corn Chicken Casserole! This easy recipe combines shredded chicken, corn, creamy soup, and cheese for a hearty dish your family will love. Discover key ingredients, simple prep steps, and handy cooking tips to elevate your meal. Perfect for busy days, just set it and forget it!

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Ingredients

2 cups shredded cooked chicken

1 can (15 oz) corn kernels, drained

1 can (10.5 oz) cream of mushroom soup

1 cup sour cream

1 cup shredded cheddar cheese

1 cup mixed bell peppers, diced (red, yellow, and green)

1 small onion, finely chopped

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

3 cups crushed tortilla chips (for topping)

Fresh cilantro for garnish (optional)

Instructions

In a large mixing bowl, combine the shredded cooked chicken, corn kernels, cream of mushroom soup, sour cream, and half of the shredded cheddar cheese. Mix until well combined.

Stir in the diced bell peppers, chopped onion, garlic powder, paprika, salt, and pepper.

Lightly spray the inside of your slow cooker with cooking spray to prevent sticking.

Pour the chicken mixture into the slow cooker, spreading it evenly.

Cover and cook on low for 4-5 hours or on high for 2-3 hours until heated through and bubbly.

About 30 minutes before serving, sprinkle the remaining cheddar cheese on top of the casserole.

Just before serving, crush the tortilla chips and sprinkle them over the top for a crunchy texture.

Serve warm, garnished with fresh cilantro if desired.

Prep Time: 15 minutes | Total Time: 5 hours | Servings: 6