Cheesy Chicken and Frito Casserole

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Serves 4 to 6

Cooking Time 4 to 5 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: To bring some excitement to the weeknight dinner table, we wanted to create a family-friendly casserole that offered all the bold, bright flavors of Tex-Mex cuisine. We started with boneless chicken thighs, which needed no prep. Black beans and corn added substance, and Ro-tel tomatoes provided spicy, piquant flavor. A couple of teaspoons of cumin contributed warm spice notes and earthiness, and minced cilantro offered bright, citrusy notes. When the chicken was done cooking, we stirred in some shredded Mexican cheese, which melted into a rich-tasting sauce. For a crunchy topping that went with our Tex-Mex theme, we sprinkled the casserole with crumbled tortilla chips, but they tasted stale. Fritos, on the other hand, delivered both big corn flavor and plenty of crunch. Stirring more Frito crumbs into the casserole helped to thicken the sauce, as did a small amount of tapioca. Don’t shred the chicken too finely in step 2; it will break up more as it is stirred back into the casserole. See the sidebar that follows the recipe.

2	(10-ounce) cans Ro-tel Diced Tomatoes & Green Chilies, drained
1	(15-ounce) can black beans, rinsed
2	tablespoons instant tapioca
2	teaspoons ground cumin
2	pounds boneless, skinless chicken thighs, trimmed
	Salt and pepper
4	cups Fritos corn chips, crushed into coarse crumbs
1½	cups shredded Mexican cheese blend
½	cup frozen corn, thawed
¼	cup minced fresh cilantro

1. Combine tomatoes, beans, tapioca, and cumin in slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Stir 1 cup Fritos, 1 cup Mexican cheese blend, corn, and cilantro into slow cooker until cheese is melted and mixture is thickened slightly. Gently stir in shredded chicken and season with salt and pepper to taste. (Adjust filling consistency with hot water as needed.)

3. 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. Serve.