Sound the trumpets! Summon the finest carriage! Suit up in your best! Queen Crunch Casserole is on her way and she’s going to take your tastebuds to a deliciously luxurious ball. They’ll be waltzing to the crunch of the salty tortilla chips. The creamy, spicy chicken mixture and ooey-gooey cheese will cause them to break out the tango. Melted and bubbling all together, it’s the most extravagant event to taste, but believe it or not, it’s so simple to bring together. “Queen Crunch Casserole, will you have this dance,” your tastebuds will be asking each night as you decide what to make for your royal feast!

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  • 1 (8-ounce) package cream cheese, softened
  • 1 (16-ounce) jar salsa verde
  • 3 cups chicken, cooked and shredded
  • 2 (4-ounce) cans diced green chiles, undrained
  • 1/2 cup onion, finely chopped
  • 1/3 cup cilantro, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 8 cups tortilla chips, optional, broken
  • 2 cups cheddar cheese, shredded


Step 1 –Grease a 4-quart slow cooker.

Step 2 –In a large bowl, stir the cream cheese and the salsa verde until thoroughly combined.

Step 3 –Add the chicken, the green chiles, the onion, the cilantro, the garlic, and the cumin to the cream cheese mixture and stir until combined.

Step 4 –Layer 1/4 of the tortilla chips in the bottom of the prepared slow cooker.

Step 5 –Top the chip layer with 1/3 of the chicken mixture and 1/2 cup of the cheese.

Step 6 –Repeat the layers two more times starting with the chips.

Step 7 –Cover the slow cooker and cook until the mixture is heated through, on low for 4 hours or on high for 2 hours.

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Step 8 –Top the warmed chicken casserole with the remaining cheese and the chips.

Step 9 –Let the chicken casserole stand for 5 minutes, allowing the cheese to melt.

Step 10 –Plate and serve.