Crock Pot Chicken Nachos/Tacos/Taco Salad

Once you make the meat filling in the crock pot you can use it however you want. For food group today I am giving everyone a bag of tortilla chips and plenty of cheese to make nachos.

Ingredients:

1 small bag frozen corn
3 frozen boneless, skinless chicken breasts
1 can black beans, drained and rinsed
1 16 oz jar Pace (or whatever brand) Medium salsa

Topping suggestions:

cheese, sour cream, lime, cilantro, diced avocado...

Directions:

1. Pour bag of frozen corn in bottom of crock pot.
2. Place frozen chicken breasts on top of corn, followed by beans and salsa.
3. Cook on high for 1 hour and then low for 4 hours. (I just do low all day)
4. Shred chicken with a fork before serving over chips, in tortilla or on top of salad.

Thank you Debbie Brown from my book club for this yummy recipe!

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