Slow Cooker Chicken Chili Nacho Bar
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Slow Cooker Chili Chicken Nacho Bar

Course Appetizer
Author The Gunny Sack

Ingredients

Taco Chicken

  • 2 1/2 lbs thawed chicken breasts
  • 10 oz can diced tomatoes with lime juice and cilantro drained
  • 1 packet taco seasoning
  • 1 packet powdered ranch mix

Chili

  • 2 16 oz cans chili bean with mild sauce
  • 2 15 oz cans chili, no beans
  • 10 3/4 oz can tomato soup

Cheese Sauce

  • 24 oz Velveeta cheese
  • 3/4 cup heavy cream

Instructions

Taco Chicken

  • Place fresh (thawed) chicken breasts in the bottom of the Crock-Pot.
  • Top with a can of spicy diced tomatoes flavored with lime juice and cilantro.
  • Sprinkle with a packet of taco seasoning and a packet of powdered ranch.
  • Cook on high for a total of 6 hours.
  • After 4 hours, shred the chicken so that it can soak up the spices and continue cooking it.

Chili

  • Pour all of the cans into the Crock-Pot and cook on low for 6 hours.

Cheese Sauce

  • Two hours before serving, cut 24 oz of Velveeta cheese into cubes (3/4 of the large, 32 oz loaf).
  • Place in one of the 1 quart Crock-Pot units and add heavy cream.
  • Turn on low and heat for 2 hours, or until melted, stirring occasionally.