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Close up of Crockpot Chicken Nachos
Michonne Zendaya

The Ultimate Crockpot Chicken Nachos

These crockpot chicken nachos are a crowd-pleasing appetizer or easy dinner. Tender shredded chicken slow-cooked with salsa and spices is layered over tortilla chips and topped with melty cheese and fresh garnishes.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 2 cups salsa
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned)
  • 1 cup shredded cheddar cheese
  • 1 bag (12 oz) tortilla chips
  • 0.25 cup sour cream (for topping)
  • 0.25 cup sliced jalapeños (optional topping)
  • 0.25 cup diced tomatoes (optional topping)
  • 0.25 cup chopped cilantro (optional topping)

Equipment

  • Crockpot / Slow Cooker
  • two forks (for shredding)
  • baking sheet or serving platter
  • broiler (optional)
  • measuring cups and spoons

Method
 

  1. Place chicken breasts in the crockpot. Add salsa and taco seasoning.
  2. Cover and cook on low for 4–5 hours, until chicken is tender.
  3. Shred chicken with two forks in the crockpot. Stir in black beans and corn.
  4. Arrange tortilla chips on a large baking sheet or serving platter.
  5. Spoon chicken mixture evenly over the chips. Sprinkle with cheddar cheese.
  6. Optional: Place under broiler for 2–3 minutes until cheese is melted and bubbly.
  7. Top with sour cream, jalapeños, tomatoes, and cilantro. Serve immediately.

Notes

Use your favorite salsa for a smoky, spicy, or mild flavor. Add black beans or corn to the chicken mixture for extra heartiness. Serve directly from the crockpot or assemble on a baking sheet for crispy nachos.