Slow Cooker "Cheesy" Chicken Chili Nachos

Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into ½-inch pieces
• 1 can (15.25 oz.) no salt added black beans, drained and rinsed
• 1 can (15 oz.) no salt added diced tomatoes and green chilies
• ½ medium DOLE® White Onion, chopped
• 1 cup unsalted roasted cashews
• 1 pkg. (10 oz.) frozen butternut squash
• 3 tablespoons fresh lemon juice
• 3 tablespoons nutritional yeast
• ½ teaspoon gluten free garlic salt
• ½ teaspoon salt
• 1 pkg. (14 oz.) gluten free blue corn tortilla chips
• 1 Fiesta Lime Slaw recipe
• 2 DOLE® Green Onions, thinly sliced

Directions

1. Combine chicken, beans, tomatoes with their juice and white onion in slow cooker. Cover; cook on HIGH 4 hours (or on LOW 8 hours) or until chicken is very tender. Makes about 2½ cups.
2. Soak cashews in water for 4 hours. Prepare squash as package directs.
3. Combine lemon juice, nutritional yeast, garlic salt, salt, cashews, squash, and 1 cup water in blender or food processor. Cover; blend until smooth. Pour squash sauce into saucepan; heat over medium-high heat 4 minutes or until heated through. Makes about 4 cups.
4. Place tortilla chips on serving platter; top with chicken mixture, squash sauce, slaw, and green onions.