These are my husbands favorite, we have them almost once a week. I got it off of another website, and didnt really change anything but the addition of kidney beans for my hubby. You can also use 1 cup of each dry beans and cook them in the crockpot overnight and just drain them and add them back in with the rest of the ingredients in the morning if you don't like to cook with canned beans. but anyways.. heres the recipe!
Crockpot southwestern chicken nachos:
1 small bag frozen corn
1 can black beans
1 can kidney beans
2 large frozen chicken breasts (if chicken isn't frozen its fine)
1 16 oz jar pace salsa (Or any salsa, I have even tried it with Ro-tel and it turned out good)
shredded cheese, tortilla chips, sourcream, cilantro, avacado, etc.
In the crock pot, put frozen corn on bottom, and place chicken on top. Drain and rinse in colander both cans of beans. Place beans on top of chicken and pour the salsa on top. The original recipe says to cook on high for 1 hour, then on low for 4, I ususally cook on low all day while hubby is at work, 8 or 9 hours. Shred chicken. ( I do this about an hour before I want to eat so it can soak up more of the flavors.) Top tortilla chips with cheese, melt in microwave, and top with chicken mixture, and whatever else you want on top.
You can also put this mixture in Tacos, quesadillas, whatever you choose. Its super yummy.
Recipe originally from Real Mom Kitchen
Jenni
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