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Black Bean Chicken Nachos

Total Time

Prep: 10 min. Cook: 4 hours

Makes

8 servings

The best chicken nachos can be found at Zeppelins in Cedar Rapids, Iowa. Zeppelins’ famous dish inspired me to make my own nachos—but with the added convenience of a slow cooker. I always use cilantro because it is economical and makes the dish pop with flavor. —Natalie Hess, Pennsville, New Jersey
Black Bean Chicken Nachos Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds boneless skinless chicken breast
  • 2 jars (16 ounces each) black bean and corn salsa
  • 1 each medium green pepper and sweet red pepper, chopped
  • Tortilla chips
  • 2 cups shredded Mexican cheese blend
  • Optional toppings: Minced fresh cilantro, pickled jalapeno slices and sour cream

Directions

  1. Place chicken, salsa and peppers in a 3- or 4-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours.
  2. Remove chicken; shred with 2 forks. Return to slow cooker to heat through. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and optional toppings.

Nutrition Facts

1/2 cup chicken mixture (calculated without chips and toppings): 280 calories, 11g fat (5g saturated fat), 72mg cholesterol, 708mg sodium, 20g carbohydrate (5g sugars, 8g fiber), 27g protein.

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