Thursday, July 18, 2013

Creamy Crock Pot Southwest Chicken Nachos

Nachos in a crock pot? Um...okay. At least that is what I was thinking when I first came across the recipe on the Betty Crocker website. Seemed kind of different, but I wanted to try it. I do love my crock pot so I am willing to try just about anything in it! I did adapt the recipe slightly, but all in all it was a success. A huge hit with the hubster and oh so yummy!

Creamy Crock Pot Southwest Chicken Nachos
Adapted from Betty Crocker

16 oz. boneless skinless chicken (I used tenderloins)
3 tbsp. southwest seasoning (I like Mrs. Dash)
16 oz. package velveeta (I find that the shredded american cheese blend works great if you don't like velveeta)
3/4 cup chunky salsa
1 can black beans, rinsed and drained
1 can Rotel
1/2 cup corn
1 cup sour cream (I used reduced fat)
Tortilla Chips

Place cheese, salsa, beans, rotel, and chicken in crock pot.

Cover and cook on Low heat 4-5 hours, stirring halfway through cooking, until cheese is melted and chicken is fully cooked. 

Break chicken into chunks and stir in sour cream. Increase heat setting to High. Cover and cook about 20 more minutes or until mixture is hot. Serve over tortilla chips. 

NOTE-Topping will hold on Low heat setting up to 2 hours; stir occasionally.

This recipe can also be found at this Party


  1. Can't wait to give this a try. Looks really good!

  2. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen


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