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Chicken, Bean and Rice Nachos Recipe

You can't go wrong with this slow-cooked sensation. Tender shredded chicken is matched up with black beans, Mexicorn, rice and cheese, then served with tortilla chips. When you're craving nachos but need more than a snack, this makes one zesty dinner.—Barbara Schweitzer, Chesapeake, Virginia

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Chicken, Bean and Rice Nachos Recipe

Prep: 15 min. Cook: 5 hours

Yield: 6 Servings

15 300 315

Ingredients

1-1/2 pounds boneless skinless chicken breasts
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) Mexicorn, drained
1 package (8 ounces) cream cheese, cubed
3 cups cooked rice
3/4 cup shredded Mexican cheese blend
Tortilla chips

Directions

Place chicken in a 3-qt. slow cooker. Combine the salsa, beans and corn; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Shred chicken with two forks. Stir cream cheese into mixture until blended.
To serve, place rice in serving bowls; top with chicken mixture and cheese blend. Serve with chips. Yield: 6 servings.

Nutritional Facts 1 serving (calculated without chips) equals 518 calories, 21 g fat (12 g saturated fat), 117 mg cholesterol, 886 mg sodium, 45 g carbohydrate, 4 g fiber, 35 g protein.

Originally published as Chicken, Bean and Rice Nachos in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p52