Slow Cooker Spicy Chicken Nachos

  • Prep Time: 15 minutes
  • Cook Time: 2 hours 45 minutes
  • Servings: 24
  • Rating:
Liven up the party-or at least the appetizer table-with nachos topped in a spicy, bubbly mix of chicken, cheese, black beans and more. Serve it straight from the slow cooker.


  • 1 loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes
  • 3/4 cup Old El Paso Thick ‘n Chunky salsa
  • 1 can (15 oz) Progresso black beans, drained, rinsed
  • 1 package (9 oz) frozen cooked chicken breast strips, thawed, cubed
  • 1 container (8 oz) sour cream
  • 1 medium red bell pepper, chopped (1 cup)
  • 3 medium green onions, sliced (3 tablespoons)
  • Large tortilla chips


Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.

Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.

Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.

Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.