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Cheesy Chicken and Frito Casserole

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“In ‘ Slow Cooker Revolution: Volume 2’ by ATK”
5hrs 35mins

Ingredients Nutrition


  1. Combine tomatoes, beans, tapioca, and cumin in slow cooker.
  2. Season chicken with salt and pepper and nestle into slow cooker.
  3. Cover and cook until chicken is tender, 4-5 hours on LOW.
  4. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
  5. Stir 1 cup Fritos, 1 cup Mexican cheese, corn, and cilantro into slow cooker until cheese is melted and mixture is thickened slightly.
  6. Gently stir in shredded chicken and season with salt and pepper to taste (adjust filling consistency with hot water as needed).
  7. Sprinkle with remaining ½ cup cheese and remaining 3 cups Fritos; cover and cook on HIGH until casserole is heated through and cheese is melted, about 5 minutes.
  8. Serve.

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