Crock Pot Nacho Supreme And A Winner Food
CROCK POT CHICKEN NACHOS
For a crowd-pleasing appetizer or an easy dinner, turn on your slow cooker and walk away. These Crock Pot Chicken Nachos require only a few ingredients and about 10 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 6h10m
Number Of Ingredients 6
Steps:
- Spray slow cooker with nonstick cooking spray. Place chicken in bottom of slow cooker, sprinkle with taco seasoning, and pour salsa over top. Cook on HIGH for 2-3 hours, or on LOW for 4-6 hours. When chicken is finished cooking, shred with a fork and return to slow cooker.
- Keep chicken warm in slow cooker until ready to serve nachos.
- Place tortilla chips on a large serving platter (or a rimmed baking sheet). Spoon hot, shredded chicken over tortilla chips and top with shredded cheese. The cheese will melt from the heat of the chicken; or you can place the nachos under the broiler for a few minutes to get the cheese crispy and browned on top. Garnish with additional toppings of choice!
Nutrition Facts : Calories 409 kcal, Carbohydrate 25.3 g, Protein 36 g, Fat 18.3 g, SaturatedFat 7.8 g, Cholesterol 95.9 mg, Sodium 926.6 mg, Fiber 2.9 g, Sugar 0.1 g, ServingSize 1 /8 of the nachos, UnsaturatedFat 8.5 g
THE BEST CROCK POT NACHO DIP!
I found this recipe in my "Fix It And Forget It" cookbook. I always add some fresh cilantro as well as chopped green onions and extra cheese to mix in as well. This has been a huge hit with everyone I have served it to!
Provided by heather5476
Categories Beans
Time 2h20m
Yield 10-15 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef. Drain. Add salt, pepper, onion powder, and minced garlic.
- Combine beef, salsa, beans, sour cream, and 2 cups cheese in slow cooker.
- Cover. Heat on Low 2 hours. Just before serving, sprinkle with 1 cup cheese.
- Serve with tortilla chips.
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