Slow Cooker Creamy Chicken Nacho Casserole
A rich, creamy blend of chicken and bold Mexican flavors, perfect for busy nights or casual gatherings.
Ingrédients
Main Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Sour cream Can substitute with Greek yogurt for a lower-calorie option
- 1 packet (1 oz) Taco seasoning
- 1 can (15 oz) Black beans Drained and rinsed
- 1 can (15 oz) Corn Drained
- 1 can (10 oz) Diced tomatoes with green chilies Undrained
- 2 cups Shredded cheddar cheese Can substitute with pepper jack cheese for a spicier version
- 1 bag (12 oz) Tortilla chips Use gluten-free chips if needed
- 1 cup Sliced green onions For garnish
- 1 cup Sliced black olives For garnish
- to taste Fresh cilantro Optional garnish
Instructions
Preparation
- Gather all your ingredients. Rinse the canned black beans and corn under cold water and drain well.
Cooking
- In your slow cooker, layer the chicken breasts at the bottom.
- Pour the cream of chicken soup and sour cream over the chicken, followed by the taco seasoning. Mix well.
- Add the rinsed black beans, drained corn, and undrained diced tomatoes. Stir carefully.
- Cover the slow cooker and set to low for 6-7 hours or high for 3-4 hours.
- Once the cooking time is up, shred the chicken in the pot with two forks and mix it back into the sauce.
- Sprinkle the shredded cheddar cheese on top, cover again, and let it melt for 15-20 minutes.
Serving
- Serve portions of the casserole over tortilla chips or individually, garnished with sliced green onions, black olives, and cilantro.
Notes
Store leftover casserole in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze for up to 3 months.