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Slow-Cooker Spicy Chicken Nachos

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Slow-Cooker Spicy Chicken Nachos
  • Prep 15 min
  • Total 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.
By Betty Crocker Kitchens
Updated Oct 13, 2009

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    In place of the frozen cooked chicken, you can use rotisserie or deli chicken.

Nutrition

200 Calories, 11g Total Fat, 9g Protein, 17g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
100
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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