~CROCK POT CREAMY CHICKEN NACHOS~ EASY AND QUICK ~ DELICIOUS

Ingredients

• 8 pieces Chicken Tenderloins (cut into 1‑inch cubes)
• 2 cans Cream of Chicken Soup (regular condensed (10.5 oz each))
• 1 can Rotel Diced Tomatoes and Green Chilies (undrained (10 oz))
• 1 can Black Beans (drained and rinsed (15 oz))
• 1 cup Fiesta Blend Shredded Cheese (shredded)
• 4 cups Tortilla Chips (store‑bought)
• 0.5 cup Sour Cream (optional garnish)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)
• 2 tablespoons Green Onions (sliced, optional garnish)
• 1 piece Avocado (sliced, optional garnish)
• 0.25 cup Black Olives (sliced, optional garnish)

Instructions

1. Cube the Chicken

   Trim any excess fat from the chicken tenderloins and cut them into 1‑inch cubes.

   Time: PT5M

2. Prepare the Black Beans

   Open the can of black beans, pour into a colander, rinse under cold water, and let drain.

   Time: PT2M

3. Combine All Ingredients in the Slow Cooker

   Add the cubed chicken, drained black beans, the whole can of Rotel (undrained), both cans of cream of chicken soup, and the shredded cheese into the slow cooker. Stir until everything is evenly distributed.

   Time: PT5M

4. Cook on High

   Cover the slow cooker, set it to High, and cook for 2‑3 hours, stirring once halfway through.

   Time: PT2H30M

5. Prepare Optional Garnishes

   While the casserole cooks, slice avocado, chop cilantro, slice green onions, and slice olives if using.

   Time: PT5M

6. Check for Doneness

   After the cooking time, use a meat thermometer to confirm the chicken has reached 165°F. If not, cook an additional 10‑15 minutes.

   Time: PT0M

7. Serve Over Tortilla Chips

   Spread tortilla chips on a serving platter, spoon the creamy chicken mixture over the chips, and top with sour cream, extra shredded cheese, cilantro, green onions, avocado, and olives as desired.

   Time: PT5M

Nutrition Facts

Calories

820

Protein

30 g

Carbohydrates

50 g

Fat

35 g

Fiber

8 g