Shelly's Recipe

SPICY CHICKEN NACHOS - Crockpot

Category: Hot

1 loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup 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 (1 cup)
3 medium green onions, sliced (3 tablespoons)
Large tortilla chips

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken. Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.

Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot. Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.