Who says you can’t enjoy a platter of nachos on a weeknight? Actually look forward to dinner with these slow cooker chicken nachos with all your favorite toppings!
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After 6 years of grad school you would think I would be completely dependent upon my slow cooker to provide sustenance. Somehow I’ve only started utilizing it frequently over the past year (and also maintained my blog without depending on it to do the cooking for me) and have discovered a whole new world of slow cooking that I never knew existed.
I used to think slow cookers were only for stew-type meals, and a few years ago would’ve never dreamed of being able to cook breakfast, dessert, or Asian cuisine in it. Most recently I enjoyed slow cooked chicken for tacos, which then lead me to try the same process for nachos.
Although my slow cooker is a bit temperamental and had to cook this on low for only 3 hours instead of the directed 6, at least I know my slow cooker well enough to do so (I think it’s because it’s a 6 quart and is barely filled up – if you have a smaller slow cooker I suggest using it). Since I do not have a slow cooker with a timer on it – just on, warm, low and high – I now use a plug timer.
Before I used the plug timer method I could only use my slow cooker on the weekends, and that kind of defeats the purpose. Now I set it up right before I leave in the morning with the plug timer turning on a few hours after I leave so that it just finishes cooking when I get home. And what a great meal to come home to! Once it was all prepared with the toppings it was actually hard to believe it came from something as simple as a slow cooker.
Welcome to our #NationalSlowCookerMonth Celebration!
January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!
- Slow Cooker Chicken Bacon and Rice Soup from Cheese Curd In Paradise
- Slow Cooker Mongolian Chicken from Jen Around the World
- Slow Cooker Gingerbread Oatsfrom Magical Ingredients
- Slow Cooker Ham and White Bean Soup from Blogghetti
- Slow Cooked Asian Chicken from A Day in the Life on the Farm
- Crockpot London Broil from The Fresh Cooky
- Pan de Elote/Slow Cooker Corn Bread from Karen’s Kitchen Stories
- Crockpot Chicken Enchilada Soup from Life Love and Good Food
- Dr Pepper Pulled Pork from Devour Dinner
- Slow Cooker Salmon from Our Good Life
Post updated 1/11/22, photo above is the original.
One year ago: Cheesy Potato Casserole
- 1 lb. chicken breasts
- 1 jarred whole roasted red pepper
- 1/2 cup salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 cloves garlic, minced
- 1 large pinch salt and pepper
- 1 (14.5 oz.) can pinto beans, drained and rinsed
- 1/2 bag favorite tortilla chips
- 2 cups shredded sharp cheddar cheese
- 1/4 cup sour cream
- 1/2 cup chopped cilantro leaves
- 1 green onion, finely sliced
- 1 avocado, pitted peeled and diced
- 1 lime, juiced
- In a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch of salt and pepper. Cook on high for 3 hours (or low for 6)*.
- Once the chicken is cooked, take two forks and shred the chicken and pepper right in the cooker. Add the pinto beans, toss to combine and cook an additional 30 minutes.
- Preheat broiler.
- Arrange the chips on a large rimmed baking sheet. Spoon the chicken and bean mixture over the chips. Sprinkle the cheese over the chicken. Place under the broiler for a couple of minutes until the cheese is bubbly.
- Remove the platter from the oven and top with sour cream, chopped cilantro, green onion, diced avocado, and lime juice. Enjoy immediately.
*Cooking times may vary. My slow cooker cooks hot so it only took about 3 hours on low.
Source: Adapted slightly from Bev Cooks.