Crockpot Nacho Bowls

I’ve been enjoying crockpot nacho bowls for years. I’ve made them many different ways. Sometimes I’ll use cans of tomatoes instead of rotel and salsa. You can add more beans, chopped bell peppers, or jalapeños. I used 3 chicken breasts this time but typically use 2 large ones. When they are done you can top the mixture on nachos, top with cheese and broil until melted. You can also top it on your salads or baked potatoes. Usually, I just put it in a bowl, toss with shredded cheese and dip chips into it.

I usually make this with corn, but my husband hates corn and requested I omit it. Since I love it, I served him before adding in corn for myself. Notes on this are in the instructions. You can also watch the video of the recipe here.

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Crockpot Nacho Bowls

Author: Emily Miles Courses: Crockpot

Ingredients

Servings

• 3 chicken breasts
• 1 package taco seasoning (gluten free)
• 1 can rotel (drained)
• 1 can black beans (drained, rinsed)
• ¹⁄₂ jar salsa
• ¹⁄₂-1 cup hatch green chile (can use jalapenos)
• 1 can corn (optional) (drained) (sub 1.2 bag frozen roasted)
• 1 white onion (small, chopped)
• shredded cheese (for serving)
• corn chips (for serving)

Instructions

1. Dumb everything but the cheese and corn chips into a crockpot and heat on high for 3 hours or low 6 hours. 

   Because my husband requested no corn this time, I added the corn when it was done cooking after I served him. Then I heated the corn in the microwave before dumping it in to mix together for myself.

2. When it's done cooking, remove the chicken and shred it. Then mix it back together with the rest of the ingrediens in the crockpot.  

3. Serve with shredded cheese and corn chips. Top with more salsa, jalapenos and sour cream.