Crockpot creamy chicken nachos

Instructions:

  1. Place the chicken breasts in the crockpot. Sprinkle the taco seasoning mix over the chicken.
  2. Add the diced tomatoes with green chilies on top of the chicken.
  3. In a medium bowl, mix together the cream of chicken soup and sour cream. Pour the mixture over the chicken and tomatoes.
  4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
  5. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix well with the creamy sauce.
  6. Preheat the oven to 350°F (175°C).
  7. Spread the tortilla chips in a single layer on a baking sheet. Spoon the creamy chicken mixture evenly over the chips.
  8. Sprinkle the shredded cheese over the chicken mixture.
  9. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven and let cool slightly.
  11. Top with chopped cilantro, sliced jalapenos, diced onions, sliced black olives, sour cream, and salsa, if desired.
  12. Serve immediately and enjoy your delicious crockpot creamy chicken nachos!

This recipe serves 4-6 people and is perfect for a family dinner or a party appetizer. Enjoy!

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