Slow-Cooker Spicy Chicken Nachos

Gluten Free
Health score
3%
Slow-Cooker Spicy Chicken Nachos
180 min.
24
256kcal

Suggestions


Are you ready to elevate your snack game with a dish that’s sure to impress your friends and family? Introducing our Slow-Cooker Spicy Chicken Nachos, a delightful blend of flavors that will tantalize your taste buds and keep everyone 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 aroma of tender, cubed chicken breast mingling with zesty jalapeño cheese, hearty black beans, and vibrant bell peppers, all simmering together in your slow cooker. The best part? You can set it and forget it! With just a few simple steps, you’ll have a warm, cheesy topping ready to be piled high on crispy tortilla chips. Each bite is a perfect balance of creamy, spicy, and savory goodness that will leave your guests raving.

Not only is this dish a feast for the senses, but it also packs a punch with its nutritional profile, offering a satisfying mix of protein, healthy fats, and carbohydrates. Whether you’re serving it as an appetizer, a snack, or a main dish, these Slow-Cooker Spicy Chicken Nachos are sure to be a hit. So grab your slow cooker, gather your ingredients, and get ready to indulge in a deliciously spicy treat that everyone will love!

Ingredients

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

Calories256kcal
Protein17.2%
Fat46.51%
Carbs36.29%

Properties

Glycemic Index
2.67
Glycemic Load
0.09
Inflammation Score
-5
Nutrition Score
7.9473912482676%

Flavonoids

Luteolin
0.04mg
Kaempferol
0.01mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:256.41kcal
12.82%
Fat:13.48g
20.74%
Saturated Fat:5.08g
31.75%
Carbohydrates:23.66g
7.89%
Net Carbohydrates:20.63g
7.5%
Sugar:1.36g
1.51%
Cholesterol:32.57mg
10.86%
Sodium:339.06mg
14.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.22g
22.44%
Phosphorus:200.83mg
20.08%
Calcium:174.82mg
17.48%
Fiber:3.03g
12.12%
Selenium:7.66µg
10.95%
Vitamin C:8.81mg
10.67%
Magnesium:40.59mg
10.15%
Vitamin B3:1.99mg
9.94%
Vitamin E:1.3mg
8.68%
Vitamin B6:0.17mg
8.59%
Vitamin A:428.06IU
8.56%
Vitamin K:8.7µg
8.28%
Zinc:1.22mg
8.15%
Vitamin B2:0.14mg
8.08%
Iron:1.06mg
5.9%
Vitamin B5:0.58mg
5.82%
Vitamin B1:0.08mg
5.62%
Potassium:196.76mg
5.62%
Folate:21.28µg
5.32%
Vitamin B12:0.29µg
4.81%
Copper:0.08mg
3.99%
Manganese:0.07mg
3.28%