Slow-Cooker Spicy Chicken Nachos

Name: Slow-Cooker Spicy Chicken Nachos
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 24
Cuisine: Mexican
Ingredients: 425 grams can Progresso® black beans, drained, rinsed; 255 grams package frozen cooked chicken breast strips, thawed, cubed; 3 Tbsps medium green onions, sliced; 454 grams loaf Mexican prepared cheese product with jalapeño peppers, cut into cubes; 237 milliliters medium red bell pepper, chopped; 177 milliliters Old El Paso® Thick ‘n Chunky salsa; 227 grams container sour cream; 24 servings Large tortilla chips

Slow-Cooker Spicy Chicken Nachos might be just the Mexican recipe you are searching for. This recipe serves 24. One serving contains 256 calories, 10g of protein, and 14g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 3 hours. It works well as a very reasonably priced hor d'oeuvre. Head to the store and pick up mexican cheese product, chicken breast strips, green onions, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.

Ingredients you will need

Cooking Spray

Whole Chicken

Cheese

Beans

Salsa

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Bell Pepper

Sour Cream

Onion

Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Ingredients you will need

Tortilla Chips

Equipment

Slow Cooker

Ingredients

Servings:

425grams

can Progresso® black beans, drained, rinsed 255grams

package frozen cooked chicken breast strips, thawed, cubed 3Tbsps

medium green onions, sliced 454grams

loaf Mexican prepared cheese product with jalapeño peppers, cut into cubes 237milliliters

medium red bell pepper, chopped 177milliliters

Old El Paso® Thick ‘n Chunky salsa 227grams

container sour cream 24servings

Large tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.