Yummy Crockpot Nachos

This is a staple at my daughter's home - especially if she is having

a large crowd over.  The chicken slowly cooks in the crockpot

and at the end salsa, corn, beans, cream cheese and cheese are

added to make a one pot meal.  

I made this when her 7 year old daughter was over and as I put it

together to take a photo she promptly told me I was doing it wrong -

that they just serve the chips on the side of the dip.  I told her

everyone could do it the way they wanted, so we set up a 

make your own nacho bar with chips, the chicken dip, salsa,

additional cheese, guacamole, ranch dressing, limes and cilantro

on the side.  Of course she just had the chips and dip - separately!

It may not look like much, but the flavor is great.

Crockpot Chicken Nachos

5-6 boneless, skinless chicken breasts (can be frozen)

1/2 C. brown sugar

1 can corn kernels, drained

1 can black or kidney beans, drained

2 C. salsa

8 oz. cream cheese, cubed

1 C. grated cheddar cheese or Mexican blend cheese

Place chicken and brown sugar in crockpot and

cook on high for 3-4 hours (if frozen) less if thawed

or until chicken shreds easily.  Add remaining ingredients

and heat through for 15-20 minutes making sure that

the cream cheese blends in.

SERVE AS DESIRED

(or as instructed by your resident expert!)

Set out desired ingredients and let everyone create

their own personalized nachos.

Posting with

Foodie Friday

On The Menu Monday