Slow-Cooker Spicy Chicken Nachos

Gluten Free
Health score
4%
Slow-Cooker Spicy Chicken Nachos
180 min.
24
130kcal

Suggestions


Are you ready to elevate your snack game with a dish that’s sure to impress? Introducing our Slow-Cooker Spicy Chicken Nachos, a delightful blend of flavors that will tantalize your taste buds and keep your guests coming back for more. Perfect for gatherings, game days, or simply a cozy night in, this gluten-free recipe serves a crowd of 24, making it an ideal choice for any occasion.

Imagine the rich, creamy texture of melted Mexican cheese infused with zesty jalapeños, perfectly complemented by the hearty goodness of black beans and tender chicken. The addition of thick and chunky salsa brings a burst of freshness, while the vibrant colors of red bell peppers and green onions add a delightful crunch. Topped off with a dollop of sour cream, this dish is a fiesta of flavors that will leave everyone raving.

What’s more, the slow cooker does all the work for you! Simply toss in your ingredients, let them meld together, and in just a few hours, you’ll have a warm, cheesy masterpiece ready to serve with crispy tortilla chips. Whether you’re hosting a party or just indulging in a snack, these nachos are the perfect way to satisfy your cravings. Get ready to dig in and enjoy a deliciously spicy treat that’s as fun to make as it is to eat!

Ingredients

  • 16 oz mexican cheese blend with jalapeño peppers, cut into cubes prepared
  • 0.8 cup salsa thick
  • 15 oz black beans rinsed drained canned
  • oz chicken breast strips/pre-cooked/chopped frozen thawed cubed cooked
  • oz cream sour
  • cup bell pepper red chopped
  • tablespoons spring onion sliced
  • serving tortilla chips 

Equipment

  • slow cooker

Directions

  1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
  2. Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
  3. Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
  4. Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts

Calories130kcal
Protein28.55%
Fat54.68%
Carbs16.77%

Properties

Glycemic Index
2.67
Glycemic Load
0.09
Inflammation Score
-4
Nutrition Score
5.6786957072175%

Flavonoids

Luteolin
0.04mg
Kaempferol
0.01mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:129.75kcal
6.49%
Fat:7.93g
12.2%
Saturated Fat:4.33g
27.04%
Carbohydrates:5.47g
1.82%
Net Carbohydrates:3.89g
1.41%
Sugar:1.15g
1.28%
Cholesterol:32.57mg
10.86%
Sodium:251.05mg
10.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.31g
18.63%
Calcium:146.38mg
14.64%
Phosphorus:140.45mg
14.05%
Vitamin C:8.81mg
10.67%
Selenium:6.48µg
9.26%
Vitamin B3:1.76mg
8.82%
Vitamin A:427.26IU
8.55%
Vitamin B2:0.12mg
6.98%
Fiber:1.58g
6.33%
Vitamin B6:0.12mg
6.19%
Zinc:0.85mg
5.69%
Vitamin B12:0.29µg
4.81%
Magnesium:18.05mg
4.51%
Folate:18.06µg
4.51%
Potassium:147.92mg
4.23%
Iron:0.65mg
3.64%
Manganese:0.07mg
3.28%
Vitamin B1:0.05mg
3.12%
Vitamin K:3.09µg
2.94%
Copper:0.05mg
2.69%
Vitamin B5:0.26mg
2.64%
Vitamin E:0.35mg
2.36%