Dump everything into the crockpot and cook on low for 4-6 hours. (or 2-3 hours on High!)
20 oz Cream of Chicken Soup
10 oz Black Beans
14 oz Rotel
1 cup shredded Cheddar Cheese
2 large Chicken Breasts
salt & pepper to taste
Serve over tortilla chips and garnish with minced cilantro, sour cream, sliced avocado or black olives, etc. Whatever you like on your nachos!
NOTES
Alternative Recipe:
1/2 pound White American Cheese, diced up 2 tablespoons chopped green chiles 1 tablespoon pickled jalapeno slices, diced fine 1 tablespoon juice from the pickled jalapenos 1/3 cup milk dash of cumin 1 Can Black Beans, drained (completely optional) 1 can Rotel (whatever level of spice you desire) (14 oz can)
Dump the ingredients into a slow cooker, set on low for 4-6 hours. During the last 30 minutes of cooking add 2 cups Buffalo Chicken, diced.
Serve over tortilla chips and garnish with minced cilantro, sour cream, sliced avocado or black olives, etc. Whatever you prefer on your nachos!
Recipe Size Alteration Note
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
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