• 1 lb. chicken breast tenders, uncooked
  • 16 oz. Mexican Velveeta cheese, cubed
  • 1/2 c. Salsa (any kind)
  • 15 oz. Rotel Diced Tomatoes, drained
  • 15 oz. can of black beans, rinsed & drained
  • 8 oz. cream cheese
  • Tortilla chips, for serving
  • Sour cream, for garnish
  • Sliced olives, for garnish
  • Sliced green onions, for garnish

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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. Use a slow cooker liner for this recipe – easy clean up!
  2. Put chicken in slow cooker and top with cheese, salsa, Rotel, beans in a 5 quart slow cooker.
  3. Cover and Cook on Low for 2-3 hours.
  4. Add softened cream cheese to the slow cooker.
  5. Cover and cook 30 additional minutes.
  6. Remove chicken from slow cooker and shred with two forks.
  7. Place shredded chicken back into the slow cooker and stir well to combine.
  8. Serve this delicious cheesy chicken mixture over tortilla chips and top with sour cream, olives and green onions.

 

NOTE: Can be made with beef or pork too!

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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