Sure, here is the recipe for Crockpot creamy chicken nachos:
Crockpot Creamy Chicken Nachos
This recipe creates delicious and easy Crockpot creamy chicken nachos. Simply throw in the ingredients and let your Crockpot do the work! Perfect for a weeknight meal or a party appetizer.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 |
| Condensed cream of chicken soup | 1 (10.75 oz) can |
| Condensed cream of mushroom soup | 1 (10.75 oz) can |
| Diced tomatoes with green chilies (undrained) | 1 (10 oz) can |
| Chopped green chilies | 1 (4 oz) can |
| Shredded cheddar cheese | 1 cup |
| Shredded Monterey Jack cheese | 1 cup |
| Chopped onion | 1/2 cup |
| Chili powder | 1/4 teaspoon |
| Cumin | 1/4 teaspoon |
| Salt and pepper | To taste |
| Nacho chips, for serving | |
| Desired nacho toppings, such as shredded lettuce, sour cream, salsa, guacamole, and sliced jalapenos (optional) |
Cooking Guide
- Spray your Crock Pot with nonstick cooking spray.
- Place the chicken breasts in the bottom of the Crock Pot.
- In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, diced tomatoes, green chilies, cheddar cheese, Monterey Jack cheese, onion, chili powder, and cumin. Season with salt and pepper to taste.
- Pour the soup mixture over the chicken breasts in the Crock Pot.
- Cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork.
- Once the chicken is cooked, shred it using two forks directly in the Crock Pot.
- Serve immediately over your favorite nacho chips with your desired toppings.
Tips
- For a spicier dish, add an additional can of chopped green chilies or a diced jalapeno to the soup mixture.
- You can also use boneless, skinless chicken thighs instead of chicken breasts.
- If you don’t have cream of mushroom soup, you can substitute with another can of cream of chicken soup.
- Feel free to add other toppings to your nachos, such as black beans, corn, or refried beans.
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