Tuesday, February 8, 2011

Slow Cooker Southwest Chicken Nachos

This is a very easy, yet tasty treat for any gathering.

What You Need:
* 1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeƱo 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 & 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

Make It:

1.Place cheese, salsa, beans and chicken in 3-to 4 quart slow cooker.

2.Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.

3.Stir 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.

Today I'm linking up withe the following parties, check them out for great ideas and inspirations!

handmade projects


Beauty and Bedlam


Jennifer Smith said...

I'm always looking for good slow cooker recipes! Thanks:))

Paige said...

Oh my that looks so good!
I need to start saving these!!

Lauren @ YoungNester said...

This looks delicious! I would love for you to link up to my Ten Buck Tuesday link parties!

Seamingly Smitten said...

I'm going to try this! Sounds yummy! I'm your newest follower!

Nancy said...

Saw this recipe this week, and bought all the ingredients for my guests this weekend. An early arrival threw me off, and I didn't get everything in the crock pot, so we used a double boiler instead, and cut the cooking time down to about 30 minutes. These were a huge hit! So delicious! Thanks for posting!

Alayna said...

Where do you find the cheese, the chicken and the ranch sour cream dip? I have never seen these at the grocery store I go to.

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