Friday, April 1, 2011

Slow Cooker Chicken Nachos

My family is always asking for super nachos for dinner but I have a hard time feeding my family chips and processed cheese for dinner so we have them only on rare occasions. When I saw this recipe from Betty Crocker, I was so excited to find nachos that seemed a little healthier so I quickly added it to our menu. As I was making it, though, I realized that it was still just chips and processed cheese with a little extras in it. When I tasted it, though, I was totally OK with feeding my kids this. It was so incredibly yummy that I saved the leftovers for myself for lunch the next day!

1 loaf (16 oz) prepared cheese product, cut into chunks.*
3/4 cup thick salsa
1 can black beans, rinsed and drained
1 lb cooked chicken breast
8 oz sour cream
1 medium bell pepper (I didn't use this, didn't have one...)
3 green onions, sliced (3 Tbs)
tortilla chips

Spray small 3-4 quart slow cooker with cooking spray. In slow cooker, place cheese, salsa, beans, and chicken.
Cover, cook on low heat for 2 hours, stirring once halfway through cooking.
Stir in sour cream, bell pepper and onions. Turn to high and cook about 45 minutes loner or until mixture is hot.
Serve with tortilla chips, salsa, sour cream, olives, onions, etc.
Topping can be kept warm on low heat for up to 2 hours. Stir occasionally.
*The original recipe called for prepared cheese product with jalapeno pepper.


The Picanco Family said...

That sounds really good! I can't wait to try it.

Smithalicious said...

Mmmmmm...I want these right now. Will you drive up to SLC and make them for me? :)