Slow Cooker Chili Cheese Casserole
110 Comments Feb 23, 2024
Updated Jun 30, 2025
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Chili Cheese Casserole is everything comfort food should be. Chili, sour cream, cheese and Fritos come together to make an amazing casserole. This is one your family is sure to ask for time and time again.
Other easy canned chili recipes are my cream cheese chili dip or chili queso dip.
Chili casserole with Fritos is a delicious and quick dish that combines the rich flavors of chili, melted cheese, and crunchy Fritos into a comforting and satisfying meal. It’s perfect for cozy evenings or gatherings with friends and family. Easy to prepare, this dish involves layering chili, Fritos, and cheese in a baking dish before baking until bubbly and golden.
Another recipe we love to serve for game day along with this is slow cooker barbecue meatballs or slow cooker frito pie!
Ingredients for Chili Cheese Casserole
Yes, only five ingredients. Find full recipe amounts in the recipe card below the images.
- Frito Chips: The original corn chips work best for this recipe; however, you can also use different flavors to switch things up a bit.
- Canned chili: I use Nalley Original, but you can use any brand you prefer. You can also use leftover crockpot chili.
- Shredded cheddar cheese: I recommend using block cheese and shredding it yourself. Bags of pre-shredded cheese typically have a caking agent on them that prevents the cheese from melting properly.
- Diced white onion: Adds both crunch and flavor to this delicious appetizer.
- Sour cream: Helps create a slightly creaminess to the dish as well as a classic chili taste.
How to Make Chili Cheese Casserole
You can make this decadent casserole in a few easy steps.
Step One – Spray slow cooker with non-stick spray and sprinkle 1.5 cups of Fritos corn chips to the bottom of the slow cooker.
Step Two – Then spoon over the chili.
Step Three – Then sprinkle over half the onions.
Step Four – Sprinkle over half of the cheese.
Step Five – Spread over all the sour cream.
Step Six – Top with the remaining cheese evenly.
Step Seven – Sprinkle over the remaining onions.
Step Eight – Cover and cook on HIGH for 2 hours.
Step Nine – Serve with the additional Frito corn chips on top. Enjoy!
My Serving Tips
Here are some ways to eat this chili casserole up:
- Turn your casserole dish into a crowd-pleasing appetizer or game day snack by serving it alongside a variety of toppings such as diced tomatoes, jalapenos, and black olives for extra flavor and color. Serve with sides of guacamole, salsa, and sour cream for even more options.
- Transfer the casserole to a serving dish and use it as a hearty dip for Fritos or tortilla chips. Garnish with chopped cilantro, diced avocado, green onions, and a drizzle of hot sauce for a festive touch.
- Serve the slow cooker chili cheese casserole over cooked rice. Top it with Fritos for crunch, along with your favorite burrito bowl toppings such as shredded lettuce, diced tomatoes,and sour cream
Featured Comment
“This is one of my family’s favorite dinners. Since my daughter is a vegetarian, I use Stagg Vegetarian 4 Bean Garden chili. It contains peppers, tomatoes, and corn. It works really well for this recipe.”
– Patty
Slow Cooker Chili Cheese Casserole
How to Video
Ingredients
- 9.25 oz. bag fritos
- 30 oz. Nalley Original Chili
- 3 cups shredded sharp cheddar cheese
- 16 oz. sour cream
- 1/2 cup diced white onion
Instructions
- Spray slow cooker with non-stick spray. Sprinkle 1.5 cups of fritos to the bottom of the slow cooker. Then spoon over the chili. Then sprinkle over half the onions. Sprinkle over half of the cheese. Spread over all the sour cream. Top with the rest of the cheese and onions.
- Cover and cook on high for 2 hours.
- Serve with the additional fritos on top. Enjoy!
Sarah’s Notes
- You can use any type of chili that you prefer or have on hand. Whether it’s ground beef, turkey, vegetarian, or even a spicy variant, the choice is yours. You can also adjust the seasoning and spice level to suit your taste preferences. Don’t hesitate to use your own homemade chili too!
- To store leftovers, transfer any remaining portions to an airtight container once they have cooled to room temperature. Refrigerate the container for up to 3-4 days for optimal freshness and flavor.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Other chili recipes:
Skip the fast food line and make your own Wendy’s Chili Recipe at home—it’s savory, satisfying, and slow cooker friendly.
Rich and meaty, Homemade Hot Dog Chili is the perfect topping for hot dogs, fries, or nachos.
With warm spices and a unique blend of ingredients, Crockpot Cincinnati Chili is perfect served over spaghetti and topped your way.
Try a fall twist with Pumpkin Chili, where hearty beans and beef meet cozy pumpkin puree and chili seasoning.
I’ve tried many recipes and love them, but this wasn’t one of them. It tasted fine but it would have been quicker & easier to make it in the microwave.
You say that we can substitute your homemade recipe for chili for the canned. I think that would be much yummier. How many cups of homemade chili would you suggest? Would about 4 cups work?
Yes, four cups is just right.
(continued) __ I really enjoy chili with Fritos {+ cheese & sour cream}. YUM!! BUT… I don’t like soggy Fritos [or other corn chips].
…… So this recipe has me hesitant to try it.
Yes the fritos get soggy, you can leave them out and top the chili with them instead.