A while back I shared a delicious recipe with you all for Crock pot Southwestern Chicken Nachos. This is a family favorite at my house. Then I recently saw a version that was very similar. However there was one thing about the recipe that was definitely different, at the end of cooking it all in the crock pot you mix in a package of cream cheese. I had to give it a try.
So I followed the original recipe for the crock pot nachos but I put the chicken in the bottom of the crock pot and topped it with the beans. Then I used a can of corn (drained) instead of frozen corn this time and poured on the salsa. After it was all cooked for the required time, I shredded the chicken and mixed in a package of cream cheese. This way there is no need to use shredded cheese on your nachos. My teenage son loved it! It ate 3 plates on nachos that night. Everyone else thought both versions were of equal goodness. So if you love the other version give this creamy version a try. This recipe would also be excellent Super Bowl party food.
Crock pot Creamy Southwestern Chicken Nachos
- 1 small bag frozen corn
- 1 can black beans, drained and rinsed
- 2 large frozen boneless skinless chicken breasts
- 1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
- 1 8 oz package of cream cheese
- tortilla chips
- Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.
- Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
- Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
- Cook on high for 1 hour, and then on low for 4 hours.
- Shred chicken with forks and mix in cream cheese until melted and creamy.
- Serve with tortilla chips and add toppings to individual servings.
Yum! I’m trying these tonight…Hopefully it’s ok that the chicken is thawed out…
What a wonderful recipe!!! Couldn’t stop eating!
Just tried this and my whole family loved it. Thanks for a great recipe! Just a note that I used fresh pico de gallo instead of the jarred salsa and it was delish!
By the way, the original recipe (without the cream cheese) with 4 cups chicken broth added along with the rest of the ingredients makes a great soup! Shred the chicken and serve with the same accompaniments.
I’ve made the original recipe (though I got it from a friend who found it in a newspaper) and served it with rice or in a tortilla. I think this along with guacamole and pico de gallo sounds like Super Bowl Food.
Thanks for all your wonderful recipes. Love your blog.
I also added a can of chopped green chiles and a can of olives to add a little bit more. Delicious! Thanks for sharing!
Wow – looks scrumptious! Was looking for an idea for Super Bowl, so thanks for the solution!
This looks yummy!
very interesting that this recipe uses frozen chicken breasts, good for those times when we forget to defrost! Will have to try this one. Thanks.