Crockpot Cheesy Chicken Fajita Nachos

Ingredients

• For the Chicken
• 1 lb boneless, skinless chicken breast
• 1 packet taco seasoning
• 1 can Rotel, undrained (10 oz)
• 1 green bell pepper, sliced
• ½-1 yellow onion, sliced
• 1 block cream cheese (8 oz)
• 1 cup shredded Mexican cheese blend
• Tortilla chips, for serving
• For the Fresh Pico de Gallo
• ½ white onion, finely diced
• 2 tomatoes, diced
• Juice of 1 lime
• ½ bunch cilantro, chopped
• Salt, to taste

Instructions

1. 1

   Add the chicken breasts to the bottom of your slow cooker.

2. 2

   Sprinkle the taco seasoning evenly over the chicken.

3. 3

   Add the undrained Rotel, sliced bell pepper, and onion.

5. 4

   Place the block of cream cheese on top.

6. 5

   Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds.

7. 6

   Shred the chicken directly in the slow cooker, then stir everything together until the cream cheese is fully incorporated.

9. 7

   Stir in 1 cup of shredded Mexican cheese until melted and creamy. Then add another layer on top and then cover with a lid to let it melt.