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Crock Pot Chicken Nachos Recipe

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This recipe for Crock Pot Chicken Nachos, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Bell Lasseter

Category:
Category:

Ingredients:  
Ingredients:  
1 Small bag of Frozen Corn

1 Can of Black Beans, drained and rinsed

4 Lg Frozen Boneless Skinless Chicken Breasts

1 Pkg Taco Seasoning

2 Cans Rotel

1 8oz Pkg Cream Cheese

1 Large Bell Pepper, sliced

1 Small Onion, sliced

1 Small Loaf of Velveeta Pepper Jack or 2 Pkgs of Pepper Jack Cheese Slices

Tortilla Chips

Toppings if desired: Sliced Olives, Sour Cream, Diced Avocado, Diced Green Onions, Shredded Cheese

Directions:
Directions:
Spray crockpot with cooking spray. Pour bag of frozen corn in bottom of crock pot. Canned corn can be used in place of the frozen corn, just drain it and put it in after the chicken. Place frozen chicken breasts on top of corn and sprinkle with the package of taco seasoning. Cover with rinsed and drained black beans and Rotel. Add strips of bell pepper and onion. Cook on High for 1 hour, and then turn to Low for 4 hours. Shred chicken with a fork. Add cream cheese and pepper jack cheese and allow 15-30 minutes for it to melt well. Mix and serve with tortilla chips and add toppings to individual servings as desired.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10-15 minutes

 

 

 

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