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Slow-Cooker Chicken Fritos Pie

Creamy slow-cooker enchilada chicken queso, served on top of corn chips and topped with your favorite taco toppings. This easy dish is ideal for summertime cookouts when you don't want to grill. And even better for serving up a crowd with minimal effort. Skill Level: Beginner

Community:
5 min Prep
185 min Total
Servings
$3.91
price per Serving

Nutrition Facts

Amount Per Serving
Calories 577
Protein 41.3g
Total Carbohydrates 21.9g
Dietary Fiber 5.8g
Net Carbohydrates 16.1g
Sugar 2.6g
Total Fat 36.4g
Saturated Fat 17.0g
Trans Fat 0.0g
Cholesterol 155.3mg
Sodium 686.5mg
SmartPoints® 16.0

Ingredients

  • 4 boneless skinless chicken breasts
  • 8 ounces cream cheese
  • 2 cups shredded Cheddar cheese
  • 2 cups reduced-sodium chicken broth or stock
  • 2 Tablespoons Taco Seasoning, to taste (1 ounce packet equals approx 2 TBS)
  • 3 cups corn chips
  • 1 avocado, diced
  • 1 cup canned black beans, cooked and drained
  • 1 tomato, cored and diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onion (scallion)

Preparation

  1. In a slow cooker, place the chicken, cream cheese, cheddar cheese, chicken broth and taco seasoning mix. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
  2. Open the lid, shred the chicken with a fork, and stir until well mixed in cheese sauce.
  3. Spoon the chicken mixture on top of the corn chips.
  4. Top with avocado, black beans, tomato, cilantro and scallions.
  5. Enjoy!

Price Per Serving based on average national price: excludes store savings and local grocery store pricing