Saturday, July 30, 2011

Crock Pot Creamy Southwestern Chicken Nachos

Here is another great one for our last day of Crock pot week!  This is another one that I found at Real Mom Kitchen.  It's super easy and really yummy.  Next time I think I would add some diced tomatoes to the pot as well.

Crock Pot Creamy Southwestern Chicken Nachos

1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa  (Medium salsa is a must, mild isn’t flavorful enough)
1 8 oz package of cream cheese
tortilla chips
other toppings such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.

Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen.  Just drain it and put the chicken in first followed by the corn)

Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.

Cook on high for 1 hour, and then on low for 4 hours.

Shred chicken with forks and mix in cream cheese until melted and creamy.

Serve with tortilla chips and add toppings to individual servings.

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