When I saw these incredible Crockpot creamy chicken nachos I couldn’t help but make them! They’re really easy to recreate and it’s the perfect dump recipe for your slow cooker (aka crockpot)
INGREDIENTS
- 20 oz Cream of Chicken Soup (2 cans)
- 10 oz Black Beans (drained (completely optional))
- 14 oz Rotel (whatever level of spice you desire (14 oz can))
- 1 cup shredded Cheddar Cheese
- 2 large Chicken Breasts (diced)
- salt & pepper to taste
INSTRUCTIONS
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Dump everything into the crockpot and cook on low for 4-6 hours. (or 2-3 hours on High!)20 oz Cream of Chicken Soup10 oz Black Beans14 oz Rotel1 cup shredded Cheddar Cheese2 large Chicken Breastssalt & pepper to taste
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Serve over tortilla chips and garnish with minced cilantro, sour cream, sliced avocado or black olives, etc. Whatever you like on your nachos!
NOTES
Alternative Recipe:
1/2 pound White American Cheese, diced up 2 tablespoons chopped green chiles 1 tablespoon pickled jalapeno slices, diced fine 1 tablespoon juice from the pickled jalapenos 1/3 cup milk dash of cumin 1 Can Black Beans, drained (completely optional) 1 can Rotel (whatever level of spice you desire) (14 oz can)
Dump the ingredients into a slow cooker, set on low for 4-6 hours. During the last 30 minutes of cooking add 2 cups Buffalo Chicken, diced.
