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.
Why You Should Try This Chili Casserole with Fritos
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.
Not only is chili cheese casserole a crowd-pleaser, it’s appealing to both kids and adults alike. Not to mention, you can experiment with different types of chips or chili variations to suit your taste preferences or dietary needs. Plus, leftovers taste even better the next day, making it an excellent option for meal prep or enjoying multiple times throughout the week. Another recipe we love to serve for game day along with this is slow cooker barbecue meatballs.
Recipe Ingredients
- 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.
Step-by-Step Directions
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!
How to Serve
- 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 or quinoa in a bowl. Top it with Fritos for crunch, along with your favorite burrito bowl toppings such as shredded lettuce, diced tomatoes, black beans, corn, sliced olives, and a squeeze of lime juice.
Recipe FAQs
Yes, 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!
Yes, you can prepare the ingredients in advance and store them separately in the refrigerator. When you’re ready to cook, simply layer the chili, cheese, and Fritos in the slow cooker according to the recipe instructions and cook as directed. This makes it convenient for busy days or when you want to have a meal ready to go.
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.
Other chili recipes:
- Slow Cooker Chili Queso
- Slow Cooker Chuck Wagon Chili
- Slow Cooker Texas No Bean Chili
- Slow Cooker Beef Enchilada Chili
- Slow Cooker Wendy’s Copycat Chili
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Slow Cooker Chili Cheese Casserole
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!
How to Video:
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Courtney says
Added a can of rotel, jalapeños, minced garlic, onion powder, cumin and chili powder! Cooked for about an hour and 20 minutes! Amazing!! My boyfriend went back for seconds and scraped the bowl clean!
Patty says
My family loves this! Since one daughter does not consume meat, I use vegetarian chili. You don’t miss the meat at all. Sooooooooo yummy and super simple. A definite crowd pleaser!!
Kathy says
Love it just wish there was an easier clean up for the crock pot…. #1 Crockpot chili..
Sally says
You can buy crockpot liners and they make clean up a breeze.
Myra says
I always use crock pot liners. No need to spray and no messy cleanup.
Elaine Vanderground says
WHY would you waste two hours cooking canned chili????
Sarah Olson says
It’s a game day meal. You don’t have to make it, no hard feelings.
Ang says
It cooks in in a slow cooker how would you be wasting your time? Plus super rude comment.
pam says
I bet you make homemade chili… that would be even better. Me I would get the canned, I have never made homemade chili…
Ima Negar says
Ok boomer
Anonymous says
That’s rude
Kathy says
Millennials!
Melissa says
The slow cooker (or Instant Pot) melds all the flavors together in any dish. Delicious!
Lora says
Cooking things like this slowly allows for flavors to blend together better. Not to mention the ease of tossing in the crockpot and walking away.
Tanya says
Even my picky eater went back for seconds. Will be making again.
amy says
i will never make this again..very blah, soggy and a waste of corn chips. leftovers wont be saved
🙁
Lisa Bain says
Oh! And I put a little more cheese and green onions on top.
Liss Bain says
Omg this came out so good! Only thing is , I should’ve added another can of chili because I added so much stuff. But it’s still really good. Next time. Also, I added cilantro at the end. Really makes a difference.
Lisa Bain says
I appreciate all your comments here. I’m actually making it right now. I will definitely leave the fritos out on the bottom, and I’ll just use half the container of sour cream. I’m also putting in green and sweet bell peppers, chopped garlic and jalapeno. (Wish I had some black olives.) Adding seasonings like chili powder, cumin, and onion powder. May add a dash of Worcestershire sauce. Also adding a can of Rotel diced tomatoes. The chili I’m using is Stagg Chili Dynamite Hot. It has beans in it, and it’s not really that hot. This specific canned chili is excellent. Very flavorful. I only will buy Stagg Chili. I’ll let you know how it turns out.
Charlene Bennett says
I also learned this dish in high school Home Ec class.
Brown ground chuck in large skillet, when cooked and 1 can of tomato soup and 1 can of chili. (I use Amour Star chili with beans) In a roaster pan I pour the bag of fritos and top it with the chili mixture. Add layer of cheese. Place in oven on broil till cheese melts. Add green onions on top and serve with a green salad.
Anonymous says
I cooked this for 2 hrs on high like instructed the fritoes on the bottom burnt and it ended up being mush! But my family ate it anyway! Next time I will add less sour cream and cook for less time.
Anonymous says
I just had this. My 8 year old stepson wasn’t a fan (which is disappointing because it had Fritos and chili so I totally thought he would be on board). I had my bowl plus his. I wouldn’t say it was great. I feel like the chili was overpowered by cheese and sour cream. The texture is very odd and I def. prefer the Fritos on top where they are crunchy. I thought it would be more of a chili and less of a sour cream/cheese mixture. I would give this a 7/10. Next time I would make it with less sour cream and maybe a homemade chili. I have been making a homemade chili so I have forgotten how chili in a can tastes. Super easy recipe though and perfect when it’s chilly outside.