Slow Cooker Nachos

My friend Chrissy posted this recipe on her Facebook page recently, crediting it to our friend Tammy, who credited it to our friend Bonnie, and I have no idea where Bonnie got it! But, when a recipe gets passed around like that so much it HAS to be good! I thought it sounded perfect for the college and singles crew that Handsome and I host on Sunday nights. I'm giving you the recipe as I received it, but I used a whole package of chicken (about 1.7 pounds), 2 cans of beans, and a larger jar of salsa to feed our crowd. My version fed about ten people, so I guess this recipe will feed 4-6.

Slow Cooker Nachos

1 pound boneless, skinless chicken breasts
1 can corn
1 can black beans
1 (16 oz) jar salsa
1 (8 oz) block cream cheese
Tortilla chips
Shredded cheddar, sour cream, cilantro, chopped tomatoes, black olives, sliced jalapenos, etc.

Place the chicken, corn, beans and salsa in a slow cooker and cook on low for 4-6 hours. Shred chicken and add in cream cheese. Allow time to melt, stirring to combine. Serve over tortilla chips and top with your favorite nacho additions.