• 16 oz. cheese, with jalapeño peppers, Mexican prepared cheese product, cut into cubes
  • 3/4 c. Salsa, Thick ‘n Chunky
  • 15 oz. black beans, suggested Progresso®, drained, rinsed
  • 9 oz. package frozen cooked, chicken breast strips, thawed and cubed
  • 8 oz. sour cream, fat-free
  • 2 c. red bell peppers, medium, chopped
  • 3 onion, green, medium, sliced (3 tablespoons)
  • Large tortilla chips

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Slow Cooker Spicy Chicken Nachos are so good for Holidays, Game Days, Potlucks and just when you are hungry for something great to munch on!

  1. Spray 3 or 4 quart slow cooker with cooking spray.
  2. Put cheese, salsa, beans and chicken in your slow cooker.
  3. Cover. Cook on Low for 2 hours, stirring once after 1 hour.
  4. Stir in sour cream, bell pepper and onions.
  5. Increase to High.
  6. Cover. Cook about 45 minutes longer or until mixture is hot.
  7. Keep on Warm, stirring occasionally!

Serve with tortilla chips.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Crock Pot Spicy Chicken Nachos - Nutrition

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