1. Can I Prepare This Dish in Advance?

Yes! The chicken mix can be made ahead and kept in the fridge, in an airtight container, for up to 3 days. When you’re ready to serve, warm up the mixture again and carry on with the assembling and baking steps.

2. Can I Use a Different Protein?

Yes! The chicken mix can be made ahead and kept in the fridge, in an airtight container, for up to 3 days. When you’re ready to serve, warm up the mixture again and carry on with the assembling and baking steps.

3. Are These Nachos Spicy?

The spice level is flexible. For a milder flavor, use mild salsa and tomatoes, or add extra jalapeños and hot sauce to turn up the heat.

4. Can I Make These Nachos Vegetarian?

Yes! Just ditch the chicken and double the beans and corn. You may also want to add sautéed peppers or mushrooms.

5. How Should I Store and Reheat Leftovers?

Leftover chicken mixture can be stored in an airtight container in the fridge for up to 3 days. To reheat: in a skillet or in the microwave. Note that tortilla chips can get stale, so it’s smartest to assemble fresh nachos when serving leftovers.

Easy Crockpot Chicken Nachos

Ingredients

Scale

Here’s everything you need to make Crockpot Chicken Nachos:

For the Chicken Mixture:

2 lbs boneless, skinless chicken breasts
1 packet taco seasoning (about 1 oz)
1 cup salsa (choose your preferred level of spiciness)
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
1 can Rotel diced tomatoes and green chilies (10 oz)

For Serving:

Tortilla chips (store-bought or homemade)
2 cups shredded cheddar cheese or Mexican blend cheese
1/4 cup sliced jalapeños (optional, for spice)
1/4 cup fresh cilantro, chopped
1/2 cup sour cream or plain Greek yogurt
1/2 cup guacamole or sliced avocado
Lime wedges (optional)

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Instructions

Step 1: Prep the Ingredients

Add the chicken breasts to the bottom of the slow cooker. Evenly sprinkle the taco seasoning on top of the chicken.

Step 2: Then Add The Supporting Ingredients

Dump the salsa, black beans, corn, and Rotel tomatoes on top of the chicken. Stir gently to combine, but keep the chicken mostly submerged throughout for equal cooking.

Step 3: Cook the Chicken

Cover and cook on high for 4–5 hours or low for 6–8 hours, until the chicken is cooked through and tender.

Step 4: Shred the Chicken

After cooking, take the chicken out of the slow cooker and shred it with two forks. Shred the chicken and return it to the slow cooker, mixing it with the juices.

Step 5: Assemble the Nachos

Heat your oven to 375°F, spread out a layer of tortilla chips on a large baking sheet lined with foil. Ladle the chicken mixture lavishly over the chips. Add some shredded cheese on top.

Step 6: Bake the Nachos

Drizzle with a little olive oil and bake in the preheated oven for approximately 7-10 minutes, until melted and hot.

Step 7: Garnish and Serve

Take the sheet from the oven and top with jalapeños, cilantro, sour cream, guacamole and lime wedges as desired. Serve immediately!

Notes

How to Serve Crockpot Chicken Nachos

Game Day Party: Set out at eye level (or above) for easy noshing during game-day night and Super Bowl Sunday.
Family Dinner: Serve the nachos with a fresh side salad or some fresh fruit for a complete meal.
Serve Each Plate: Offer each guest their own bowls of toppings so they can add to their chips!

Nutrition Information (Per Serving)

Calories: 420
Protein: 32g
Carbohydrates: 38g
Fiber: 7g
Sugar: 5g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 80mg
Sodium: 950mg

Note: Nutrition values are approximate and will vary depending on the specific ingredients used.

Author: Susan M
Prep Time: 10 minutes
Cook Time: 4-5 hours (on high) or 6-8 hours (on low)
Category: Dinner
Method: Slow Cooker
Cuisine: Tex-Mex
Diet: Gluten Free