• Place the chicken breasts in the base of the slow cooker and sprinkle the ranch dressing mix and taco seasoning mix over the top. Do not add the cream cheese or cheese at the start of cooking.
• Set on low and cook for 8 hours. Once the chicken is cooked, shred with 2 forks and combine with the sauce in the slow cooker. Stir the cream cheese in with the shredded chicken and combine until creamy chicken is ready for the nachos.
• Preheat the oven to 400 F.
• Assemble the nachos on a baking sheet with tortilla chips, shredded creamy chicken and shredded mozzarella cheese on top. Bake in the preheated oven for 10-15 minutes, or until cheese has melted.
• Prepare fruit.
• Serve Creamy Chicken Nachos with red salsa and sour cream garnish, and side of fruit.

Freezer Meal Assembly Instructions

• To a gallon-size plastic freezer baggie, add the: chicken breasts, ranch dressing mix, and taco seasoning mix.
• Remove as much air as you can and seal.
• Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer.

Freezer Meal Thaw & Cook Instructions

• Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.
• Once cooked, shred the chicken and mix in the cream cheese.
• Then assemble nachos with tortilla chips and shredded mozzarella cheese.
• Serve with red salsa and sour cream garnish, and side of fruit.