Slow Cooker Chili Chicken Nacho Bar
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.
