Slow Cooker Mexican Chicken Nachos
This recipe is the most amazing chicken nacho mixture I've ever had!
Servings: 6
Calories: 260kcal
Ingredients
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 14 oz can diced tomatoes and green chilies
- 1 can corn
- 1 can chili beans
- 2 pounds of chicken breast
- tortilla chips
- grated cheese for topping
- sour cream for topping
- salsa for topping
- 2 pkts taco seasoning
Instructions
- Mix all ingredients except tortilla chips and toppings in slow cooker.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- When you have about an hour left, you may want to go ahead and shred the chicken with a fork or these bear claws. After chicken is shredded up, if the mixture is still soupy, cook with lid off for 30 minutes to an hour to reduce a lot of the liquid.
- Serve over tortilla chips and top with cheese, sour cream and salsa. YUM!
Freezer to Slow Cooker
- Put all ingredients in gallon sized freezer safe bag.
- Label with name of recipe and cooking time.
- Lay flat to freeze.
Nutrition
Calories: 260kcal | Carbohydrates: 4g | Protein: 34g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 313mg | Potassium: 762mg | Fiber: 1g | Sugar: 3g | Vitamin A: 398IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 1mg