Crockpot Creamy Chicken Nachos (Printable Version)
# What You'll Need:
→ Main Components
01 -
2 large boneless, skinless chicken breasts, diced
02 -
2 cans (total 570 g) cream of chicken soup
03 -
1 can (280 g) black beans, drained
04 -
1 can (400 g) Rotel diced tomatoes with chilies
05 -
120 g shredded Cheddar cheese
06 -
Salt to taste
07 -
Freshly ground black pepper to taste
→ Serving Suggestions
08 -
Tortilla chips
09 -
Fresh coriander, chopped (optional garnish)
10 -
Sliced avocado (optional garnish)
11 -
Black olives, sliced (optional garnish)
12 -
Sour cream (optional garnish)
# Preparation Steps:
01 -
Dice chicken breasts into bite-sized pieces and drain black beans thoroughly.
02 -
Place diced chicken, cream of chicken soup, drained black beans, Rotel tomatoes, shredded Cheddar cheese, salt, and black pepper into a slow cooker.
03 -
Cover and cook on low heat for 4 to 6 hours, or on high for 2 to 3 hours, until chicken is fully cooked and mixture is creamy.
04 -
Spoon the creamy chicken mixture over tortilla chips and garnish with chopped coriander, sliced avocado, black olives, or sour cream as desired.
# Additional Tips:
01 -
For best texture, add cheese just before serving and stir until melted. Adjust seasoning to preference.