Chicken Ole

A little taste of Mexico from World Gospel Mission’s International Cookbook

Don’t you just love crockpot meals? Throw the goodies in the pot, let them simmer all day, and by the time you return from a hard day’s work, a hot meal is ready for you. Yes, please! This is a tasty meal the whole family will love. You can control how spicy you want this meal by the temperature you choose for your green salsa. Bon appétit!


  • 12 flour tortillas, cut in strips
  • 4 c. cooked chicken or turkey, cut up
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 (7 oz.) can green chili salsa
  • 1 c. sour cream
  • 1 c. sour cream
  • 1 T. grated onion
  • 1 ½ c. grated cheddar cheese (or other)


Chicken Ole: cook the coarsely ground chicken

Cook the chicken and cut it up. We used a rotisserie chicken in the WGM test kitchen because they were on sale this week at our local market, but you could use whatever kind of chicken you have on hand.

Chicken Ole: lightly grease the crockpot

Lightly grease the sides and bottom of the crockpot (makes cleanup a lot easier!).

Chicken Ole: alternate layers

Alternate layers of tortilla strips with chicken, cream of chicken soup, cream of mushroom soup, green chili salsa, sour cream, and onions.

RECIPE: Chicken Ole, covered with grated cheese

Cover and cook on low for 4 to 5 hours.

Sprinkle with cheese and cook on low another 15-20 minutes.

RECIPE: pin or print