Slow Cooker Chicken Chili Nacho Bar
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
  1. Place fresh (thawed) chicken breasts in the bottom of the Crock-Pot.
  2. Top with a can of spicy diced tomatoes flavored with lime juice and cilantro.
  3. Sprinkle with a packet of taco seasoning and a packet of powdered ranch.
  4. Cook on high for a total of 6 hours.
  5. After 4 hours, shred the chicken so that it can soak up the spices and continue cooking it.
Chili
  1. Pour all of the cans into the Crock-Pot and cook on low for 6 hours.
Cheese Sauce
  1. Two hours before serving, cut 24 oz of Velveeta cheese into cubes (3/4 of the large, 32 oz loaf).
  2. Place in one of the 1 quart Crock-Pot units and add heavy cream.
  3. Turn on low and heat for 2 hours, or until melted, stirring occasionally.