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
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
shredded mexican cheese
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.