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A platter of tortilla chips covered with creamy chicken, black beans and tomatoes

Crockpot Creamy Chicken Nachos

Diced chicken breast slow cooked with cream of chicken soup, Rotel, black beans and cheddar, then spooned over tortilla chips at serving time.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 20 ounces condensed cream of chicken soup 2 cans
  • 10 ounces black beans drained, optional
  • 14 ounces Rotel tomatoes choose the spice level you like
  • 1 cup cheddar cheese shredded
  • 2 large chicken breasts diced, thawed if previously frozen
  • salt and black pepper to taste
  • tortilla chips for serving

Instructions
 

  • Add the cream of chicken soup, drained black beans if using, Rotel, cheddar, diced chicken, salt and pepper to the slow cooker. Keep the tortilla chips out.
  • Cover and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 6 hours. Before serving, check the chicken with a food thermometer. It must reach 165°F.
  • Spoon the creamy chicken mixture over tortilla chips when you are ready to serve. If you like, garnish with minced cilantro, sour cream, sliced avocado or black olives.

Notes

The cook time is the short end of the HIGH range. The tortilla chips have no set amount and are not counted in the nutrition, which covers the filling only. Store leftover filling without chips.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18.5gProtein: 28.8gFat: 14.1gSodium: 1154mgFiber: 4gSugar: 2.7g
Keyword creamy chicken nachos, creamy slow cooker chicken nachos, crockpot creamy chicken nachos, crockpot creamy nachos, slow cooker chicken nachos