Crockpot Creamy Chicken Nachos (Print Format)

Creamy chicken nachos topped with cheddar and Rotel, slowly cooked for a truly effortless crowd-pleaser.

# Ingredients:

01 - 20 oz cream of chicken soup
02 - 14 oz Rotel, any spice level
03 - 1 cup shredded cheddar cheese
04 - 2 large raw chicken breasts, diced
05 - 1 can black beans, drained
06 - Salt
07 - Black pepper

# Steps:

01 - Dice raw chicken breasts into bite-sized chunks. Drain black beans if using.
02 - Place chicken, cream of chicken soup, Rotel, and black beans into the crockpot. Stir to coat ingredients evenly.
03 - Lightly season the mixture with salt and black pepper.
04 - Set crockpot to low for 4–6 hours or high for 2–3 hours until chicken is fork-tender.
05 - Stir in shredded cheddar cheese until the mixture is melted and creamy.
06 - Spoon the creamy mixture over tortilla chips and add desired toppings such as sour cream, avocado, jalapeños, cilantro, or olives.

# Tips:

01 - You can adjust spice level by choosing mild, medium, or hot Rotel.

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