Slow Cooker Southwest Chicken Nachos

Next party, let guests scoop creamy single-serving southwest chicken nachos direct from the slow cooker. Black beans and peppers add flavor and color.

Slow Cooker Southwest Chicken Nachos

OldElPasoRecipe by OldElPaso

Rated 4.0 Stars
12345Rated 0 Stars
12345
(1)

0

15 minutes

4 hours 45 minutes

21 servings (1/4 cup topping and 5 chips each)

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Serving
  • 230
  • 12g
    (Saturated Fat 5g, Trans Fat 0g)
  • 30mg
  • 600mg
  • 20g
    (Dietary Fiber 2g, Sugars 4g)
  • 11g
  • Percent Daily Value*
  • 15%
  • 15%
  • 15%
  • 8%
  • Exchanges
  • 1
  • 1
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    In step 3, cover and cook on High about 35 minutes.

  • Success

    Cut cheese into same-sized chunks so they’ll melt evenly during cooking.

  • Time Saver

    To cut down on some of the chopping, thaw 2 cups from a bag of frozen stir-fry bell pepper blend to use in place of the fresh version.

  • Special Touch

    Multicolored tortilla chips lend a splash of Southwest color.

Ingredients

  • 1  package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
  • 3/4  cup Old El Paso® Thick ’n Chunky salsa
  • 1  can (15 ounces) black beans, rinsed and drained
  • 1  package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
  • 1  container (8 ounces) Southwest ranch sour cream dip
  • 1  medium green bell pepper, chopped (1 cup)
  • 1  medium red bell pepper, chopped (1 cup)
  • 12  ounces large tortilla chips

Directions

  1. 1Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
  2. 2Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
  3. 3Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.

Categories: Course, Appetizers, Hot Appetizers

Add a Comment
Rated 4.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel