A while back I shared a delicious recipe with you all for Crock Pot Southwestern Chicken Nachos. This is a family favorite at my house. Then I recently saw a version that was very similar. However there was one thing about the recipe that was definitely different, at the end of cooking it all in the crock pot you mix in a package of cream cheese. I had to give it a try.
So I followed the original recipe for the crock pot nachos but I put the chicken in the bottom of the crock pot and topped it with the beans. Then I used a can of corn (drained) instead of frozen corn this time and poured on the salsa. After it was all cooked for the required time, I shredded the chicken and mixed in a package of cream cheese. This way there is no need to use shredded cheese on your nachos. My teenage son loved it! It ate 3 plates on nachos that night. Everyone else thought both versions were of equal goodness. So if you love the other version give this creamy version a try. This recipe would also be excellent Super Bowl party food.
- 1 small bag frozen corn
- 1 can black beans, drained and rinsed
- 2 large frozen boneless skinless chicken breasts
- 1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
- 1 8 oz package of cream cheese
- tortilla chips
- Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.
- Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
- Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
- Cook on high for 1 hour, and then on low for 4 hours.
- Shred chicken with forks and mix in cream cheese until melted and creamy.
- Serve with tortilla chips and add toppings to individual servings.
This is the original photo from this post. The above photo was updated in September 2013.