Slow Cooker Spicy Chicken Nachos
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.
24 servings (1/4 cup topping and 7 chips each)
1 (16 ounce) loaf Mexican prepared cheese product with jalapeño peppers,
cut into cubes
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 (15 ounce) can black beans, drained, rinsed
1 (9 ounce) package frozen cooked chicken breast strips, thawed, cubed
1 (8 ounce) container sour cream
1 medium red bell pepper, chopped (1 cup)
3 medium green onions, sliced (3 tablespoons)
large tortilla chips
Spray a 3 to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
Cover; cook on LOW heat setting 2 hours, stirring once halfway through cooking.
Stir in sour cream, bell pepper and onions. Increase heat setting to HIGH. Cover; cook about 45 minutes longer or until mixture is hot.
Serve with tortilla chips. Topping can be kept warm on LOW heat setting up to 2 hours; stir occasionally.
Preparation Time: 15 minutes
Cook Time: 2 hours 45 minutes
In place of the frozen cooked chicken, you can use rotisserie or deli chicken.
Amount per serving: Calories 200 (Calories from Fat 100); Total Fat 11 g (Saturated Fat 4 1/2 g, Trans Fat 0 g); Cholesterol 25 mg; Sodium 400 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g, Sugars 3 g); Protein 9 g