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Slow-Cooker Spicy Chicken Nachos

 122 Ratings
16 Comments
  • Prep Time 15 min
  • Total Time 3 hr 0 min
  • Servings 24
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Liven up the party—or at least the appetizer table—with nachos topped in a spicy, bubbly mix of chicken, cheese, black beans and more. Serve it straight from the slow cooker.

Ingredients

1
loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes
3/4
cup Old El Paso™ Thick ‘n 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

Directions

  • 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.

Expert Tips

In place of the frozen cooked chicken, you can use rotisserie or deli chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
100
% Daily Value
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
% Daily Value*:
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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