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Slow-Cooker Southwest Chicken Nachos
Ingredients
  • 1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
  • ¾ cup thick & chunky salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
  • 1 container (8 ounces) Southwest ranch sour cream dip
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 medium red bell pepper, chopped (1 cup)
  • 12 ounces large tortilla chips
Steps
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