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Black Bean Chicken Nachos

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
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    8 servings


  • 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


  • Place chicken, salsa and peppers in a 3- or 4-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours.
  • 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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