Slow Cooker Creamy Chicken Nachos
Tender shredded chicken cooked with cream cheese, beans, and corn, piled over tortilla chips and topped with cheddar.
Equipment
- Slow cooker
- Two forks
- Large platter
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts thawed
- 2 tbsp taco seasoning or one packet
- 1 tsp ground cumin
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 1 can black beans 15 ounce can, drained and rinsed
- 1 cup corn frozen or canned, drained
- 8 oz tortilla chips for serving
- ¼ cup sliced jalapeno peppers optional
- ¼ cup chopped cilantro for garnish
Instructions
Cooking
- Layer. Place the chicken in the slow cooker and sprinkle with taco seasoning and cumin.
- Add. Top with the cream cheese, black beans, and corn.
- Cook. Cover and cook on low for 6 to 8 hours until the chicken reaches 165 F.
- Shred. Shred the chicken and stir until creamy.
- Serve. Spoon over chips and top with cheddar, jalapeno peppers, and cilantro.
Notes
Substitutions: Use chicken thighs for breasts or sour cream for part of the cream cheese.
Tips: Thaw chicken first and rinse the beans well.
Storage: Refrigerate the chicken mixture up to 4 days or freeze up to 3 months.
Nutrition does not include the optional jalapeno peppers.