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Chicken, Bean and Rice Nachos

You can't go wrong with this slow-cooked sensation. Tender shredded chicken is matched up with black beans, Mexicorn, rice and cheese, then served with tortilla chips. When you're craving nachos but need more than a snack, this makes one zesty dinner.—Barbara Schweitzer, Chesapeake, Virginia
  • Total Time
    Prep: 15 min. Cook: 5 hours
  • Makes
    6 servings


  • 1-1/2 pounds boneless skinless chicken breasts
  • 1 jar (16 ounces) salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (7 ounces) Mexicorn, drained
  • 1 package (8 ounces) cream cheese, cubed
  • 3 cups cooked rice
  • 3/4 cup shredded Mexican cheese blend
  • Tortilla chips


  • Place chicken in a 3-qt. slow cooker. Combine the salsa, beans and corn; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
  • Shred chicken with two forks. Stir cream cheese into mixture until blended.
  • To serve, place rice in serving bowls; top with chicken mixture and cheese blend. Serve with chips.
Nutrition Facts
1 each: 518 calories, 21g fat (12g saturated fat), 117mg cholesterol, 886mg sodium, 45g carbohydrate (5g sugars, 4g fiber), 35g protein.

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