Slow Cooker Southwest Chicken Nachos Recipes
SLOW COOKER EASY CHICKEN NACHOS RECIPE
Making game day foods to feed a crowd has never been easier! This slow cooker easy chicken nachos recipe will have everyone lining up for seconds!
Provided by Cheryl Najafi
Categories appetizers
Time 8h10m
Number Of Ingredients 10
Steps:
- Place chicken breasts, diced tomatoes (with juice), diced onion, paprika, garlic powder and bouillon in the slow cooker then stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chicken is cooked and fall-apart tender, turn the slow cooker off, remove breasts from liquid then shred chicken. Place shredded chicken into a large mixing bowl. Using a slotted spoon, remove veggies from the liquid that is still in the slow cooker. Add the veggies to the chicken then stir to combine. Add as much cooking liquid to shredded chicken as needed to make it moist and juicy then discard remainder of the cooking liquid. Stir to combine then season with salt and pepper to taste. Set chicken aside while you prepare the nachos.
- Preheat oven to 350 degrees then select an ovenproof plate or baking sheet. Add a layer of tortilla chips then sprinkle with desired amount of shredded cheese. Repeat the layering of tortilla chips and cheese until you have enough nachos to feed the hungry crowd. Bake nachos for 6-8 minutes-until the cheese is nicely melted.
- Top hot nachos with plenty of shredded chicken and any toppings that you desire. Serve while the cheese is nice and gooey! Enjoy!
Nutrition Facts : Calories 230 kcal, Carbohydrate 7 g, Protein 34 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 85 mg, Sodium 115 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
SLOW-COOKER SOUTHWESTERN CHICKEN
Prepared salsa and convenient canned corn and beans add fun color, texture and flavor to this chicken dish. I usually serve it with salad and white rice. Our children love it! -Karen Waters, Laurel, Maryland
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a 5-qt. slow cooker, combine the corn, black beans and 1/2 cup salsa. Top with chicken and remaining salsa. , Cover and cook on low for 6-8 hours or until chicken is tender. Sprinkle with cheese. Cover and cook 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 348 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 1027mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 6g fiber), Protein 33g protein.
SLOW-COOKER SOUTHWEST CHICKEN NACHOS
Next party, let guests scoop creamy single-serving southwest chicken nachos direct from the slow cooker. Black beans and peppers add flavor and color.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 4h45m
Yield 21
Number Of Ingredients 8
Steps:
- Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
- Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
- 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 Facts : Calories 230, Carbohydrate 20 g, Cholesterol 30 mg, Fiber 2 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 4 g, TransFat 0 g
OUTRAGEOUS WARM CHICKEN NACHO DIP
This is my jazzed up version of classic queso dip taken to a heartier level, perfect for football games, tailgating or for taking along to pot lucks in a slow cooker! This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla! The heat can be turned up or down with the addition of jalapenos to taste.
Provided by brightlightz
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 8.7 g, Cholesterol 60.2 mg, Fat 13.6 g, Fiber 1.8 g, Protein 18.6 g, SaturatedFat 7.2 g, Sodium 790.4 mg, Sugar 3.1 g
SLOW-COOKER CHICKEN TACOS
Taco night just got a lot easier with the help of your trusty slow cooker! For this easy chicken taco recipe, you'll first cook the chicken in a skillet until it is browned on both sides, which will help seal in the juices. Then, transfer it to a 6-quart slow cooker to let it do the rest of the work for you. After a little over an hour, you'll be able to shred the chicken into bite-sized pieces with two forks. Spending time in the slow cooker will allow the chicken to fully absorb the flavor of the spices and enchilada sauce. We recommended serving on corn tortillas with fresh toppings like red cabbage, tomatoes, radishes, and cilantro, if desired. If you'll have kiddos joining you for taco night, you may want to omit the chipotle chile in adobo sauce. This Slow-Cooker Chicken Tacos feeds 8, so it's great for a dinner party, or if you're cooking for a smaller group, you'll have leftovers to enjoy all week long.
Provided by Southern Living Editors
Time 1h40m
Yield Serves 8 (serving size: 2 tacos [1 cup chicken mixture])
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high. Sprinkle chicken evenly with salt and pepper. Add chicken to hot oil; cook until browned on both sides, 8 to 10 minutes. Transfer to a 6-quart slow cooker; add enchilada sauce, vinegar, chipotle, cumin, and cinnamon. Cover and cook on HIGH until a thermometer inserted in thickest portion of chicken registers 165°F, about 1 hour, 10 minutes. Turn off slow cooker. Transfer chicken to a large heatproof bowl; let cool 10 minutes. Shred meat into bite-size pieces. Add liquid from slow cooker to chicken; toss to coat.
- Divide chicken mixture evenly among tortillas. Top evenly with cabbage, tomato, radishes, and, if using, jalapeño. Serve with cilantro and lime.
SLOW-COOKED SOUTHWEST CHICKEN
This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. -Brandi Castillo, Santa Maria, California
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 320 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 8g fiber), Protein 19g protein.
SLOW COOKER SHREDDED CHICKEN NACHOS RECIPE
Loaded Nachos for dinner? Yes, please! We love how easy this dinner is and everyone in your house will LOVE it!
Provided by Contributor
Categories Main Course Side Dish
Time 6h10m
Number Of Ingredients 15
Steps:
- Place chicken breasts in the bottom of the slow cooker.
- In a small bowl, combine chili powder, garlic powder, onion powder, salt, pepper, brown sugar and both cans of Rotel tomatoes. Stir to combine and pour over chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- After cooked, shred chicken with two forks. Serve chicken over tortilla chips and top with your favorite toppings.
Nutrition Facts : Calories 124 kcal, Carbohydrate 6 g, Protein 19 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 271 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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