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Slow-Cooker Southwest Chicken Nachos

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By Betty Crocker Kitchens
Updated Nov 4, 2009
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Next party, let guests scoop creamy single-serving southwest chicken nachos direct from the slow cooker. Black beans and peppers add flavor and color.

Slow-Cooker Southwest Chicken Nachos

  • Prep Time 15 min
  • Total 4 hr 45 min
  • Servings 21
  • Ingredients 8
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Ingredients

  • 1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
  • 3/4 cup thick & chunky salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
  • 1 container (8 ounces) Southwest ranch sour cream dip
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 medium red bell pepper, chopped (1 cup)
  • 12 ounces large tortilla chips

Instructions

  • Step 
    1
    Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
  • Step 
    2
    Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
  • Step 
    3
    Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition

230 Calories
12g Total Fat
11g Protein
20g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
600mg
25%
Potassium
270mg
8%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
9%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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