Meals (Slow Cooker Spicy Chicken Nachos)

By chefbobby

Ingredients

• 1 loaf (16 oz) Mexican prepared cheese product with jalapeno peppers, cut into cubes
• 3/4 cup Old El Paso Thick 'n Chunky salsa
• 1 can (15 oz) black beans, drained, rinsed
• 1 package (9 oz) frozen cooked chicken breast strips, thawed, cubed
• 1 container (8 oz) sour cream
• 1 medium red bell pepper, chopped
• 3 medium green onions, sliced
• Large tortilla chips

Preparation

Step 1

1) Spray 3 to 4 quart slow cooker with cooking spray. In slow cooker, mix cheese, salsa, beans and chicken.

2) Cover; cook on low heat setting 2 hours, stirring after 1 hour.

3) Stir in sour cream, bell pepper and onions. Increase heat setting to high. Cover; cook about 45 minutes longer or until mixture is hot.

4) Serve with tortilla chips. Topping can be kept warm on low heat setting up to 2 hours; stir occasionally.