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Slow-Cooker Southwest Chicken Nachos

Prep 15 min
Total 4 hr 45 min
Servings 21

Next party, let guests scoop creamy single-serving southwest chicken nachos direct from the slow cooker. Black beans and peppers add flavor and color. MORE+ LESS-

By Betty Crocker Kitchens

November 4, 2009

Ingredients

package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes

3/4

cup Old El Paso™ Thick ’n Chunky salsa

can (15 ounces) black beans, rinsed and drained

package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed

container (8 ounces) Southwest ranch sour cream dip

medium green bell pepper, chopped (1 cup)

medium red bell pepper, chopped (1 cup)

ounces large tortilla chips

Steps

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1

Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
2

Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
3

Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.

Expert Tips

Cut cheese into same-sized chunks so they’ll melt evenly during cooking.
To cut down on some of the chopping, thaw 2 cups from a bag of frozen stir-fry bell pepper blend to use in place of the fresh version.
Multicolored tortilla chips lend a splash of Southwest color.