I couldn’t resist making these amazing Crockpot creamy chicken nachos when I saw them! They’re really simple to make, and they’re the ideal dump recipe for your slow cooker.
Ingredients:
2 Cream of Chicken Soup Cans (10 oz each)
1 can drained black beans (completely optional)
1 can Rotel (in whatever spice level you like) (14 oz can)
1 cup Cheddar cheese, shredded
2 big diced chicken breasts
salt & pepper to taste
Instructions:
Fill the crockpot halfway with water and cook on low for 4-6 hours. (Or around 2-3 hours on High!)
Serve over Mexican chips with chopped cilantro, sour cream, sliced avocado, black olives, and other toppings. Put anything you want on your nachos!
