Crockpot Southwest Chicken Nachos

Many people LOOOOVE using their crockpot. And I will admit that some days I love using my crockpot too. But for some reason almost every single crockpot recipe I try comes out looking not so good. Most of them taste good, but before I put the meal on my table I usually have to explain to my husband that this is “a crockpot meal”…they are easy and delicious but not always so pretty!

I received a fun package from Citizen Chef with a few of their sauces. I have the perfect recipe for their Pan Asian Orange Sauce that I will be posting soon but when I started making my crockpot southwest chicken I looked in my fridge and saw their Chipotle Adobo Sauce and decided to give it a try and boy was it just the thing that this recipe needed!!! The smokey flavor of the pepper and the hint of lime just made it perfect! My 5 year old son loved the sauce so much he just dug right in and ate it like salsa!

 

Crockpot Southwest Chicken Nachos

Crockpot Southwest Chicken Nachos

Crockpot Southwest Chicken Nachos

Ingredients

  • 2 large chicken breasts
  • 1 (15oz) can of corn, drained or small bag of frozen corn
  • 1 (15 oz) can of black beans, drained and rinsed
  • 1 (10 oz) container of Chipotle Adobo Sauce
  • 4 oz of cream cheese
  • Tortilla chips
  • Shredded cheese
  • shredded mexican cheese
  • sour cream
  • diced avocado
  • chopped cilantro
  • Chipotle Adobo Sauce

Instructions

  1. Place chicken, corn, beans, and Chipotle Adobo Sauce in crockpot on high for 1 hour and then turn on low for 3 more hours.
  2. Place cream cheese in crockpot when there is 1 hour remaining.
  3. Stir in cream cheese and shred chicken. Take a plate of tortilla chips and put cheese on them.
  4. Place the "nachos" in the microwave for 1 minute or until cheese is all melted. (this step can also be done in the oven by placing chips and cheese on a cookie sheet and turning the oven on broil for a few minutes. *watch chips closely and take out just before all the cheese is melted*)
  5. Take the chips and cheese and place a large scoop of chicken mixture.
  6. Top with whatever you like...more cheese, sour cream, diced avocado, chopped cilantro, and/or more of the Chipotle Adobo Sauce.
2 large chicken breasts
1 (15oz) can of corn, drained or small bag of frozen corn
1 (15 oz) can of black beans, drained and rinsed
1 (10 oz) container of Chipotle Adobo Sauce
4 oz of cream cheese
Tortilla chips
Shredded cheese

toppings:
shredded mexican cheese
sour cream
diced avocado
chopped cilantro
Chipotle Adobo Sauce

Place chicken, corn, beans, and Chipotle Adobo Sauce in crockpot on high for 1 hour and then turn on low for 3 more hours. Place cream cheese in crockpot when there is 1 hour remaining. Stir in cream cheese and shred chicken. Take a plate of tortilla chips and put cheese on them. Place the “nachos” in the microwave for 1 minute or until cheese is all melted. (this step can also be done in the oven by placing chips and cheese on a cookie sheet and turning the oven on broil for a few minutes. *watch chips closely and take out just before all the cheese is melted*) Take the chips and cheese and place a large scoop of chicken mixture. Top with whatever you like…more cheese, sour cream, diced avocado, chopped cilantro, and/or more of the Chipotle Adobo Sauce.

Disclosure: This is a sponsored post for Citizen Chef, however thoughts and opinions are my own.

 
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2 Comments

  1. this looks so good scarlett! and i love anything crock pot! ill have to give it a try for sure! thanks for sharing!

  2. This looks good! Where did you find the adobo sauce?

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