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Easy Crockpot Chicken Nachos

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Crockpot Chicken Nachos are the perfect blend of indulgent comfort food and easy prep, because who wants to be cooking all day? With minimal effort, you’re going to make a dish suitable for game nights, potlucks or just a laid-back dinner in your home. 

Packed with mouth-watering ingredients like shredded chicken, zesty seasonings and your favorite nacho toppings, your nachos game is about to take off.

Why You’ll Love This Recipe

 

  • Quick and Dirty: All you gotta do is throw the stuff in your slow cooker and call it a day. Low active time allows for convenience during busy weekdays or lazy weekends.
  • Adjustable: Feel free to modify the recipe to meet your diet or taste preferences. From the amount of heat to your preferred toppings, this dish has something for everyone.
  • Crowd-Pleaser: If you are having a party or are feeding a hungry family, you’ll spoil everyone at the table with these nachos!
  • Inexpensive: You need only a few basic pantry items, making this an inexpensive meal that doesn’t skimp on taste.
  • Total Time: 4.5–8.5 hours
  • Yield: Serves 6 to 8 1x

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) 

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