Slow-Cooker Spicy Chicken Nachos

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

Minutes

Total Time

3:00

Hrs:Mins

Makes

24

servings

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.
Makes 24 servings (1/4 cup topping and 7 chips each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
In place of the frozen cooked chicken, you can use rotisserie or deli chicken.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 400mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 9g;
Percent Daily Value*:
    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.