Crockpot Chicken Nachos are loaded with shredded chicken, beans, corn, and cream cheese to make them creamy! They are hearty enough for a quick and easy dinner recipe or a great appetizer!
Add everything to the slow cooker (yep, only one-pot) and let it cook for a few hours, then pull the chicken. These nachos are creamy and oh so cheesy! Grab some tortilla chips and load them with your favorite Mexican toppings!
Most of the time I love living out here in the middle of nowhere. Sometimes it would be so nice to swing through Taco Bell and grab dinner though!
Crockpot creamy chicken nachos! 2 Cans Cream of Chicken Soup (10 oz each)1 Can Black Beans, drained (completely optional)1 can Rotel (whatever level of spice you desire) (14 oz can)1 cup shredded Cheddar Cheese2 large Chicken Breasts, dicedsalt & pepper to tasteDump everything into the crockpot and cook on low for 4-6 hours. (or 2-3 hours on High!)Serve over tortilla chips and garnish with minced cilantro, sour cream, sliced avocado or black olives, etc. Whatever you like on your nachos