Summer Chicken Nachos


This is the perfect recipe for a summer night when the last thing you want to do is slave over a hot stove. Or in our case, this is perfect if you don’t yet have a stove because Lowe’s is late delivering your appliances to your new house. All credit to this recipe goes to the crockpot, a cooking vessel I typically reserve for soup season or the occasional Sunday pot roast but this recipe changed the game for me. There are several different versions of this recipe on Pinterest so I looked over a few and created my own:

You’ll need:

2-3 chicken breasts

1 can of corn

1 can of black beans

1 can of rotel

Taco seasoning (I like to make my own using this recipe but if you’re short on time just grab one of those seasoning packs and call it a day)

Your trusty crockpot

Aluminum foil

Super simple instructions to make yummy nachos:

Line the crockpot with foil for easier clean-up. Dump the rotel in first, then place chicken breasts on top. Add in the corn, black beans, and taco seasoning. Stir. Place lid on crockpot and set to high for 3.5 hours.

Go do something fun and forget about the amazingness cooking in your kitchen. If you’re feeling really domestic stir everything around at the halfway mark.

When the time is up shred the chicken right there in the crockpot, give everything a big stir, and you’re ready to plate it up! We used tortilla chips and lettuce as our base, adding the chicken/corn/bean goodness over that, then topping it all off with some shredded cheese, sour cream (for me, Tay hates the stuff) and some fresh avocado. Cilantro and salsa would also be excellent toppings.

The verdict:

So so good. We both went back for seconds and total clean-up time was about 30 seconds. I call that a WIN. xo

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