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Slow-Cooker Spicy Chicken Nachos
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-
Prep
15
min
-
Total
3
hr
0
min
-
Servings
24
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Ingredients
-
1
loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes
-
3/4
cup thick & chunky salsa
-
1
can (15 oz) Progresso™ black beans, drained, rinsed
-
1
package (9 oz) frozen cooked chicken breast strips, thawed, cubed
-
1
container (8 oz) sour cream
-
1
medium red bell pepper, chopped (1 cup)
-
3
medium green onions, sliced (3 tablespoons)
-
Large tortilla chips
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Steps
-
1
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
-
2
Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
-
3
Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
-
4
Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.
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-
You can use rotisserie or deli chicken in place of the frozen cooked chicken for these Slow-Cooker Spicy Chicken Nachos, if desired.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 200
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 400mg
- 17%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 3g
- Protein
- 9g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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