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Crockpot Creamy Chicken Nachos

Crockpot Creamy Chicken Nachos That Melt in Your Mouth

Delicious Crockpot Creamy Chicken Nachos, featuring tender shredded chicken and creamy cheese, perfect for satisfying late-night cravings.
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Prep Time 15 minutes
Cook Time 4 hours
Cheese Melting Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Snacks
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Mixture
  • 3 cups Shredded Cooked Chicken Use leftover chicken or rotisserie
  • 1 can Black Beans Drained; replace with corn if desired
  • 1 can Rotel Undrained; substitute with diced tomatoes if needed
  • 1 packet Taco Seasoning Store-bought or homemade
  • 8 oz Cream Cheese Cubed; full-fat or non-dairy alternative
For the Cheesy Topping
  • 2 cups Shredded Cheddar and Mozzarella Or mix in Monterey Jack or Pepper Jack
For Serving
  • 1 bag Tortilla Chips Thick-cut to prevent sogginess

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Layer shredded cooked chicken at the bottom of crockpot, followed by black beans, Rotel, taco seasoning, and cubed cream cheese.
  2. Cover and cook on low for 4-6 hours or high for 2-3 hours, stirring every hour.
  3. After cooking, mix contents until creamy, then add shredded cheese and cover for an additional 30 minutes.
  4. Serve the creamy chicken mixture over thick-cut tortilla chips.
  5. Customize with toppings like guacamole, sour cream, or jalapeños.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Make the chicken mixture ahead of time and refrigerate for easy meal prep.

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