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Nachos have long been a favorite snack or meal for many, celebrated for their ability to bring people together over a shared love of delicious flavors. Whether enjoyed during a sports game, at a party, or as a cozy family dinner, nachos offer a satisfying combination of crunchy, cheesy, and savory elements that make them irresistible. Among the myriad of nacho variations, the Crockpot Creamy Chicken Nachos stand out as a particularly appealing option. This recipe not only delivers a rich and creamy topping but also takes advantage of the convenience of slow cooking, allowing the flavors to meld beautifully while you focus on other activities.

Crockpot creamy chicken nachos-

A delightful twist on a classic dish.
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1 cup salsa (mild or spicy, depending on preference)

1 can (15 oz) black beans, rinsed and drained

1 can (4 oz) diced green chilies

1 tsp chili powder

1 tsp cumin

½ tsp garlic powder

½ tsp onion powder

Salt and pepper to taste

Tortilla chips, for serving

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Avocado, diced (optional, for serving)

Instructions
 

In the base of the crockpot, add the chicken breasts and season them with salt, pepper, chili powder, cumin, garlic powder, and onion powder.

    Pour in the salsa, diced green chilies, and black beans. Mix gently to combine all the ingredients.

      Dollop the softened cream cheese on top of the chicken mixture and then sprinkle half of the shredded cheddar cheese over everything.

        Cover the crockpot with the lid and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.

          Once cooked, shred the chicken inside the crockpot using two forks and mix it thoroughly with the creamy sauce.

            Sprinkle the remaining shredded cheddar cheese on top, close the lid, and allow it to melt for about 10-15 minutes on low heat.

              Serve the creamy chicken mixture on a bed of tortilla chips. Garnish with chopped cilantro, sliced jalapeños, and diced avocado as desired.

                Prep Time: 15 mins | Total Time: 6-7 hours | Servings: 6-8