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Slow-Cooker Spicy Chicken Nachos

Prep 15 min
Total 3 hr 0 min
Servings 24

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated October 13, 2009

Ingredients

loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes

3/4

cup Old El Paso™ Thick ‘n Chunky salsa

can (15 oz) Progresso™ black beans, drained, rinsed

package (9 oz) frozen cooked chicken breast strips, thawed, cubed

container (8 oz) sour cream

medium red bell pepper, chopped (1 cup)

medium green onions, sliced (3 tablespoons)

Large tortilla chips

Steps

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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.