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Slow-Cooker Southwest Chicken Nachos
Slow-Cooker Southwest Chicken Nachos
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Prep Time:
15 minutes
Total Time:
4 hours 45 minutes
Serve up a flavorful single-serving southwest chicken nachos straight from the slow cooker, topped with black beans and peppers for a vibrant party dish.
Ingredients:
  • 1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
  • 3/4 cup thick & chunky salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
  • 1 container (8 ounces) Southwest ranch sour cream dip
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 medium red bell pepper, chopped (1 cup)
  • 12 ounces large tortilla chips
Instructions:
  • Add the cheese, salsa, beans, and chicken to your 3- to 4-quart slow cooker.
  • Simmer covered over Low heat for 3 to 4 hours, giving it a gentle stir halfway through, until the cheese is smooth and the mixture is piping hot.
  • Mix in sour cream dip and bell peppers, then turn up the heat to High. Cover and cook for roughly 30 minutes until the mixture is heated through. Spoon over tortilla chips. The topping can be kept warm on Low heat for up to 2 hours; remember to stir occasionally.

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