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Slow Cooker Southwest Chicken Nachos

Next party, let guests scoop creamy single-serving southwest chicken nachos direct from the slow cooker. Black beans and peppers add flavor and color.

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( 163 Ratings)

163 Ratings

5 Stars 24%

4 Stars 34%

3 Stars 28%

2 Stars 12%

1 Stars

Member Reviews ( 11 )

45699a79-22d4-4398-a29f-1673f11fd55b

Prep Time 15 min
Total Time 4 hr 45 min
Servings 21

Ingredients

1: package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes

3/4: cup Old El Paso® Thick ’n 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

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Directions

1 Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
2 Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
3 Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.

EXPERT TIPS

Expert Tips

Cut cheese into same-sized chunks so they’ll melt evenly during cooking.

To cut down on some of the chopping, thaw 2 cups from a bag of frozen stir-fry bell pepper blend to use in place of the fresh version.

Multicolored tortilla chips lend a splash of Southwest color.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 600mg; 600%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 2/22/2013 12:01:20 PM REPORT ABUSE pshguit said:

Rating:

Made this for the first time for a potluck at work. I received rave reviews! It is definitely a keeper. I doubled the recipe but only added a total of 1 red and 1 green bell pepper, then used half of a jalepeno dip and half ranch dip and just whatever seasoned frozen and then thawed chicken strips I could find (used 22oz in the doubled recipe) - heated on low for an hour and a half, stirred, then at 3 hours, added the peppers and dips, turned on high for 30 min, then turned to warm when ready. Absolutely awesome!

This reply was: Helpful Inspiring