I got this recipe from a jar of Old El Paso salsa. Love it!! Sometimes my husband likes something to snack on when he gets home from work. These are perfect because I can leave the slow cooker on warm until he gets here. YUM!!
Spicy Chicken Nachos
1 block of Velveeta with jalapenos
3/4 cup salsa
1 can black beans rinsed and drained
1-2 cups cooked chicken breasts, cubed
1 container of sour cream
1 cup chopped red bell pepper
3 tablespoons of green onions chopped
Tortilla chips
Spray slow cooker with nonstick spray. Add cheese, salsa, black beans and chicken.
Cover and cook on low for 2 hours, stirring once after 1 hour.
Stir in sour cream, red bell pepper, and onions. Increase heat setting to high and cook 45 minutes longer or until hot.
Serve with tortilla chips. You can leave this on warm for 2 more hours.
I am linking up with Sandra over at Diary of a SAHM for Slow Cooking Thursday.
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