Crockpot creamy chicken nachos

Here’s a delicious and easy Crockpot Creamy Chicken Nachos recipe—perfect for game day, parties, or a fun dinner:

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🌮 Crockpot Creamy Chicken Nachos

Ingredients (serves 4–6)

• 2 cups cooked chicken, shredded (rotisserie chicken works great)

• 1 cup cream cheese, softened

• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)

• 1 can (10.5 oz) condensed cream of chicken soup

• 1 tsp taco seasoning (or more to taste)

• 1 cup shredded cheddar or Mexican blend cheese

• Tortilla chips

• Optional toppings: sliced jalapeños, sour cream, guacamole, chopped cilantro, diced onions

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Instructions

1. Prepare the crockpot

   • Spray the inside with nonstick cooking spray or lightly oil it.

2. Combine ingredients

   • In the crockpot, combine shredded chicken, cream cheese, diced tomatoes with green chilies, cream of chicken soup, and taco seasoning.

   • Stir to mix well.

3. Cook

   • Cover and cook on low for 2–3 hours or high for 1–2 hours, until hot and creamy.

   • Stir occasionally to ensure the cream cheese melts evenly.

4. Add cheese

   • About 15 minutes before serving, stir in 1 cup shredded cheese and let it melt.

5. Serve

   • Spoon the creamy chicken mixture over a platter of tortilla chips.

   • Top with optional toppings like jalapeños, sour cream, guacamole, cilantro, or diced onions.

   • Serve immediately while warm and melty.

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💡 Tips

• For extra spice, add a few dashes of hot sauce or a diced jalapeño to the mix.

• You can make it ahead and reheat in the crockpot on low for 30 minutes before serving.

• Add black beans or corn for more texture and flavor.

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I can also give a super cheesy, ultra-melty version that layers the chips inside the crockpot for a full “nacho casserole” if you want it that way. Do you want me to share that?