Slow-Cooker Spicy Chicken Nachos

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.

  • Prep Time 15 min
  • Total Time 3 hr 0 min
  • Servings 24

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

  • 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
11%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
400mg
400%;
Total Carbohydrate
17g
17%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
10%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.