Note: I originally saw a version of this recipe over at Real Mom Kitchen. It sounded delicious, but I knew it would take a little tweaking for my boys to eat it. I substitute picante sauce in any recipe that calls for salsa simply because my hubs hates tomato chunks. He goes to great lengths to pick them out of anything he finds them in so I just save him the trouble by substituting or blending up any tomatoes in any recipes. On a night when we have basketball practice, it is so nice to have this waiting for us when we get home, but this is a hit when we are watching football too.
Crockpot Chicken Nachos
1 small bag frozen corn
2 cans black beans, drained and rinsed
4 large frozen boneless skinless chicken breasts
1 16-oz jar medium Pace picante sauce
1 8 oz package of cream cheese
Toppings: sliced olives, sour cream, diced avocado, diced green onions, shredded cheese
Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn) Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks and mix in cream cheese until melted and creamy. Serve with tortilla chips and add toppings to individual servings.