INGREDIENTS FOR OUR CREAMY SLOW COOKER CHICKEN NACHOS:
1 1/4 pound raw chicken tenderloins or breast
1 Can Black Beans, drained
1 Can Rotel, not drained
1 Can Sweet Corn, drained
2 Cans Cream of Chicken Soup
1 Can Diced Green Chiles
2 Cups shredded Cheddar Cheese
1 Bag Tortilla Chips
Garnish: Cilantro
INSTRUCTIONS:
First, open all canned good. Drain and rinse the black beans and the corn.
Next, place all ingredients in a crockpot or slow cooker. Stir so all the ingredients are thoroughly mixed together.
Cook on high for 3 hours or low for 6 hours. After the 3 or 6 hours have passed, use two forks to shred the chicken. Stir and cook for another 30 minutes.
Turn the broiler on in the oven to 550 F.
Place an even layer of tortilla chips on a baking sheet. Next, spoon out the chicken mixture evenly on top of the chips.
Last, sprinkle 1-2 cups of shredded cheese all over. Place the cooking sheet under the broiler and cook for 1-2 minutes. DON’T WALK AWAY!!! You are just melting the cheese at this point so it takes less than 2 minutes.
Once cheese is melted, remove from oven and serve! Garnish with cilantro is you desire.
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