Slow Cooker Spicy Chicken Nachos
Recipe from Old El Paso

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.


Slow Cooker Spicy Chicken Nachos

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Ingredients
  • 1  loaf
    (16 ounces) Mexican prepared cheese product with jalapeno peppers, cut into cubes
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  • 3/4  cup
    Old El PasoŽ Thick 'n Chunky salsa
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  • 1  can
    (15 ounces) ProgressoŽ black beans, drained, rinsed
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  • 1  package
    (9 ounces) frozen cooked chicken breast strips, thawed, cubed
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  • 1  container
    (8 ounces) sour cream
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  • 1  medium
    red bell pepper, chopped (1 cup)
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  • 3  medium
    green onions, sliced (3 tablespoons)
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  •  
    Large tortilla chips
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Directions
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:
In place of the frozen cooked chicken, you can use rotisserie or deli chicken.
Nutrition information
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: Vitamin A 10.00%; Vitamin C 8.00%; Calcium 10.00%; Iron 6.00%; 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
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