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Chicken, Bean and Rice Nachos

 Chicken, Bean and Rice Nachos
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
6 ServingsPrep: 15 min. Cook: 5 hours


  • 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


  • 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.

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Chicken, Bean and Rice Nachos (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.