Ingredient:
4 boneless, skinless chicken breasts
1 package (8 oz.) cream cheese
2 cups shredded sharp cheddar cheese
2 cups Progresso chicken broth
1 package Old El Paso taco seasoning mix
3 cups Fritos corn chips
1 avocado, diced
1 cup cooked black beans, drained
1 large tomato, cored and diced
1/4 cup fresh, chopped cilantro
1/4 cup fresh, chopped scallion
Method:
In a 3- or 4-quart slow cooker, place chicken, cream cheese, cheddar, chicken broth and taco seasoning mix. Cover and cook on high for 3-4 hours or on low for 6-7 hours. Open lid, shred chicken with a fork, stir until well mixed in cheese sauce.
Spoon chicken mixture on top of corn chips. Top with avocado, black beans, tomato, cilantro and scallion. Enjoy!
4 boneless, skinless chicken breasts
1 package (8 oz.) cream cheese
2 cups shredded sharp cheddar cheese
2 cups Progresso chicken broth
1 package Old El Paso taco seasoning mix
3 cups Fritos corn chips
1 avocado, diced
1 cup cooked black beans, drained
1 large tomato, cored and diced
1/4 cup fresh, chopped cilantro
1/4 cup fresh, chopped scallion
Method:
In a 3- or 4-quart slow cooker, place chicken, cream cheese, cheddar, chicken broth and taco seasoning mix. Cover and cook on high for 3-4 hours or on low for 6-7 hours. Open lid, shred chicken with a fork, stir until well mixed in cheese sauce.
Spoon chicken mixture on top of corn chips. Top with avocado, black beans, tomato, cilantro and scallion. Enjoy!
