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Slow-Cooker Spicy Chicken Nachos
loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes
cup Old El Paso™ Thick ‘n Chunky salsa
can (15 oz) Progresso™ black beans, drained, rinsed
package (9 oz) frozen cooked chicken breast strips, thawed, cubed
container (8 oz) sour cream
medium red bell pepper, chopped (1 cup)
medium green onions, sliced (3 tablespoons)
Large tortilla chips
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.
In place of the frozen cooked chicken, you can use rotisserie or deli chicken.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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