Crock Pot Chicken Tortilla Casserole

Certainly! Here’s a simple recipe for Crock Pot Chicken Tortilla Casserole:


  • 1.5 lbs boneless, skinless chicken breasts, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 12 corn tortillas, cut into bite-sized pieces
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (optional, for serving)


  1. In a large bowl, combine diced chicken, black beans, corn, salsa, cheddar cheese, Monterey Jack cheese, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
  2. Spray the inside of your slow cooker with non-stick cooking spray.
  3. Layer half of the tortilla pieces in the bottom of the slow cooker.
  4. Spoon half of the chicken mixture over the tortillas.
  5. Repeat the layers with the remaining tortillas and chicken mixture.
  6. Cook on low for 4-6 hours or until the chicken is cooked through and the flavors have melded together.
  7. Before serving, sprinkle additional cheese on top and let it melt.
  8. Garnish with chopped cilantro.
  9. Serve with sour cream on the side if desired.

Enjoy your delicious Crock Pot Chicken Tortilla Casserole!