Chicken & Bean Nachos

This crockpot meal is so simple and easy. It was a hit with my husband and kids too!

This recipe is not only great for a family dinner but also would be perfect for a gameday appetizer or dish to pass. I was feeling a little lazy when I made this and I ended up using a half bag of frozen peppers and onion blend instead of a whole onion and green pepper. I also used the pre-minced garlic from the store instead of mincing it myself. On a day where I am feeling on top of things, I would use the whole vegetable instead of those little “cheats”, but it sure was easier on a day I didn’t feel up to par and was still super delicious!

• 2 chicken breasts (cubed)

• 1 can black beans (drained and rinsed)

• 1 can great northern beans (drained and rinsed)

• 1 can garbanzo beans (drained and rinsed)

• 1 can corn (drained)

• 1 ½ cup salsa

• 1 onion (diced)

• 1 green pepper (diced)

• ¼ - ½ cup water

• 1 tbsp minced garlic

• 1 tsp cumin

• Salt/pepper/paprika

Combine all ingredients into a crockpot and cook on low for 8 hours. It would have probably been done sooner than 8 hours, but I like to just leave it on all day and not worry about the exact time to be done cooking my meals. It wasn’t overcooked or dried out at all.

Serve over chips and top with shredded cheese. I served this over organic blue corn chips and topped it with finely shredded sharp cheddar.

You could also eat this plain or put it into a tortilla shell as well.

Tip: When serving, make sure to use a slotted spoon to avoid getting the chips or shell soggy.

Enjoy!