Cooked - Crockpot Cheesy Chicken Fajita Nachos

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crockpot Cheesy Chicken Fajita Nachos

1.0

1 lb boneless, skinless chicken breast

1 packet taco seasoning

1 (10 oz) can Rotel, undrained

1 green bell pepper, sliced

½–1 yellow onion, sliced

1 (8 oz) block cream cheese

1 cup shredded Mexican cheese blend

Tortilla chips, for serving

½ white onion, finely diced

2 tomatoes, diced

Juice of 1 lime

½ bunch cilantro, chopped

Salt, to taste

Add the chicken breasts to the bottom of your slow cooker.
Sprinkle the taco seasoning evenly over the chicken.
Add the undrained Rotel, sliced bell pepper, and onion.
Place the block of cream cheese on top.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shreds.
Shred the chicken directly in the slow cooker, then stir everything together until the cream cheese is fully incorporated.
Stir in 1 cup of shredded Mexican cheese until melted and creamy. Then add another layer on top and then cover with a lid to let it melt.
Make the Pico While the chicken finishes cooking, combine the diced onion, tomatoes, lime juice, cilantro, and a pinch of salt.
Stir well and let it sit for a few minutes so the flavors can come together.
Assemble Spread tortilla chips onto a serving platter or plates.
Spoon the cheesy fajita chicken over the chips, then pile on your favorite toppings.

Course🍤Appetizer

Diets🥩Carnivore...

Category🧀Nachos

Cuisine🇲🇽Mexican

Occasions🏈Game Day🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created this week

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