Crockpot Creamy Chicken Nachos
Ingredients:
- 2 to 3 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 8 oz cream cheese, cubed
- 1 cup shredded cheddar cheese
- Tortilla chips
- Optional toppings: sour cream, cilantro, jalapeños, sliced olives, avocado
Instructions:
1. Prepare the Crockpot:
- Place the chicken breasts at the bottom of the crockpot.
2. Add Seasoning and Veggies:
- Sprinkle the taco seasoning over the chicken.
- Add the diced tomatoes with green chilies, black beans, and corn.
3. Cook:
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
4. Shred the Chicken:
- Remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the crockpot.
5. Add Cream Cheese:
- Stir in the cream cheese until it melts and combines with the other ingredients.
6. Add Cheddar Cheese:
- Sprinkle the shredded cheddar cheese on top. Cover and let it melt for about 10-15 minutes.
7. Serve:
- Serve the creamy chicken mixture over tortilla chips.
- Add your favorite toppings like sour cream, cilantro, jalapeños, olives, or avocado.
Enjoy