Slow Cooker Nacho Bar
This Slow Cooker Nacho Bar is easy to make and can be served at holiday parties and potlucks. It contains taco chicken, chili, cheese dips.
Servings 9
Calories 525kcal
Ingredients
Taco Chicken
- 2.25 lbs boneless, skinless chicken breasts
- 10 ounce Rotel drained
- 1 ounce packet taco seasoning
- 1 ounce 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 condensed tomato soup
Cheese Sauce
- 24 oz Velveeta cheese
- ¾ cup heavy cream
Instructions
Taco Chicken
- Place chicken breasts in the bottom of the Crock-Pot.
- Top with a can of drained Rotel. Sprinkle with a packet of taco seasoning and a packet of powdered ranch.
- Cook on high for 3-4 hours. Shred the chicken and return it to the crockpot on low so that it can soak up the spices.
Chili
- Pour all of the cans into the CrockPot and cook on low for 3-4 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 a CrockPot and add heavy cream.
- Turn on low and heat for 2 hours, or until melted, stirring occasionally.
Nutrition
Serving: 1/9 | Calories: 525kcal | Carbohydrates: 32g | Protein: 47g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 2588mg | Potassium: 1303mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1540IU | Vitamin C: 12mg | Calcium: 501mg | Iron: 3mg
