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.


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...


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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