Crockpot Southwestern Chicken Nachos
Calories
Ingredients
- 1 small bag frozen corn
- 2 large frozen boneless skinless chicken breasts
- 1 16 oz can black beans, drained
- 1 16 oz jar medium salsa, such as Pace medium picante sauce
Toppings:
- shredded cheddar cheese or nacho cheese sauce
- tortilla chips
- sour cream
- chopped cilantro
- diced avocado
Instructions
- Pour bag of frozen corn in bottom of crockpot. 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.
- Serve over tortilla chips and add toppings to individual servings. We melt cheese over the chips or drizzle with nacho cheese sauce first. Then we top them with the chicken mixture followed by other toppings. Serves 6.
Notes
It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough after cooking all day in the crock pot. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!