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 these Crock Pot Creamy Southwestern Chicken Nachos 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 of these crock pot creamy Southwestern chicken 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.
This is the original photo from this post. The above photo was updated in September 2013.