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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Tuesday, May 18, 2010

Crockpot Creamy Southwestern Chicken Nachos

This is a fantastic recipe from Real Mom Kitchen that was very tasty and full of flavor. So easy to make with limited ingredients too! Remember for crockpot recipes that the HIGH setting is twice as fast as the LOW setting. So if you want things to move more quickly, divide the LOW setting in half and just leave it on HIGH. However, you also have to realize that your meat will be more tender if you cook it longer on LOW. I followed the settings listed on the original recipe and my chicken was perfect - easy to shred and still very tender. The picture is courtesy of Real Mom Kitchen and can be found here. My nachos were not as "Creamy" as the picture makes it look. It was a perfect blend of chicken, beans, corn, salsa, and cream cheese without anything being too overpowering.

From Real Mom Kitchen

• 1 small bag frozen corn
• 1 can black beans, drained and rinsed
• 2 large frozen boneless skinless chicken breasts
• 1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
• 1 8 oz package of cream cheese
• tortilla chips
• Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.

1. Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
2. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
3. Cook on high for 1 hour, and then on low for 4 hours.
4. Shred chicken with forks and mix in cream cheese until melted and creamy.
5. Serve with tortilla chips and add toppings to individual servings.

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