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.
Servings: 6 servings
Calories: 450kcal
Cost: 12
Equipment
- Crockpot / Slow Cooker
- two forks (for shredding)
- baking sheet or serving platter
- broiler (optional)
- measuring cups and spoons
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)
Instructions
- Place chicken breasts in the crockpot. Add salsa and taco seasoning.
- Cover and cook on low for 4–5 hours, until chicken is tender.
- Shred chicken with two forks in the crockpot. Stir in black beans and corn.
- Arrange tortilla chips on a large baking sheet or serving platter.
- Spoon chicken mixture evenly over the chips. Sprinkle with cheddar cheese.
- Optional: Place under broiler for 2–3 minutes until cheese is melted and bubbly.
- 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.