I recently found this recipe from Erin at The Sisters Cafe. It sounded way too easy and tasty so I had to give it a try. I have added the word Nachos on the end of the recipe, because to me that’s more of what it is. I also was out of black beans so I used red kidney beans instead. My whole family absolutely loved these. We did figure out that the way we liked them best was when you but cheese on the chips first and microwave it so the cheese is melty. Then top it with the chicken mixture followed by all the other toppings. This was so good and it also gets my Shockingly Simple approval. Thanks Erin for another delicious recipe.
from Erin at The Sisiters Cafe
1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado
Pour bag of frozen corn in bottom of crockpot. 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. Serve with tortilla chips and add toppings to individual servings.**Notes from Erin – It is very important that you use MEDIUM salsa in this. Mild simply isn’t flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!
I’m so glad you liked this! It’s one of our favorites. I love your blog!
Add a big can of chicken broth and you have a great chicken tortilla soup.
After reading your post about the shredded beef, I had thought that you could do something similar with chicken. I put chicken in the crock pot this morning. I will be adding some corn and black beans. Always got to sneak in extra stuff for the kids. Thanks for the wonderful recipes.