Spicy Chicken Nachos

16 oz Mexican flavored or jalapeno pepper cheese,
cut into cubes

3/4 cup thick and chunky salsa

1 (15 oz) can black beans, drained and rinsed

10 oz shredded chicken

1 (8 oz) container sour cream

1 medium red bell pepper, chopped

3 medium green onion, sliced

Large tortilla chips, multicolored
or plain

Spray a 3-4 quart slow cooker with cooking spray. In cooker, place cheese, salsa,

beans and chicken.

Cover; cook on Low Heat for 2 hours.

Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover and

cook for an additional 45 minutes, or until mixture is hot.

Serve with tortilla chips. Mixture can be kept warm in cooker, on low heat up to 2 hours.