Certainly! Here’s a simple and delicious recipe for Crockpot Creamy Chicken Nachos:
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 bag tortilla chips
- Optional toppings: sliced jalapeños, diced tomatoes, chopped green onions, cilantro, salsa, guacamole, or any other preferred toppings.
Instructions:
- Place the chicken breasts in the crockpot.
- In a small bowl, mix the taco seasoning with chicken broth. Pour the mixture over the chicken.
- Add the drained diced tomatoes with green chilies, black beans, and frozen corn to the crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Shred the chicken inside the crockpot using two forks. Stir in the sour cream, cheddar cheese, and Monterey Jack cheese until well combined.
- Continue cooking on low for an additional 15-30 minutes, or until the cheese is melted and the mixture is heated through.
- Taste and adjust the seasoning if needed.
- Preheat your oven’s broiler.
- Arrange tortilla chips on a baking sheet or oven-safe dish.
- Spoon the creamy chicken mixture over the chips.
- Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and add your favorite toppings such as sliced jalapeños, diced tomatoes, chopped green onions, cilantro, salsa, or guacamole.
- Serve immediately and enjoy your delicious Crockpot Creamy Chicken Nachos!
Feel free to customize the recipe to your liking and enjoy this easy and flavorful dish.
