Slow Cooker Chicken Nachos
Are you looking for a delicious and easy appetizer or dinner idea? Look no further than these Slow Cooker Chicken Nachos! This recipe is perfect for a crowd-pleasing dish that is sure to impress.
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The beauty of crockpot chicken nachos is that you can make them ahead of time and let them cook in the crockpot until they are ready to serve. The result is a flavorful and cheesy dish that is perfect for game day, a party, or a family dinner.
Recipe Notes:
- Use boneless, skinless chicken breasts or thighs for best results.
- Cook the chicken on low for 6-8 hours or on high for 3-4 hours until it’s tender and fully cooked.
- Once the chicken is cooked, use two forks to shred it into bite-sized pieces
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You can prep the ingredients ahead of time, but it’s best to assemble the nachos in the crockpot just before cooking. Chicken can be stored for 4 days in the refrigerator in an airtight container, or 3 months in the freezer.
Yes, you can add black beans, canned corn, red onions, and jalapenos.
There are many delicious toppings that you can use for nachos, depending on your personal preferences. Here are some popular toppings:
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend), Salsa (red or green), Guacamole, Sour cream, Diced tomatoes, Sliced jalapeños or other hot peppers, Black beans, Corn kernels, chopped cilantro, Diced onions, Diced avocado, Pickled jalapeños or other pickled vegetables, Refried beans
Slow Cooker Chicken Nachos
- In a large mixing bowl, mix chicken broth, salsa, cheddar cheese soup, green chili, and taco seasoning.
- Add chicken breast to crockpot. Pour mixture over chicken breast and stir.
- Cook chicken on low for 8 hours. Shred chicken with forks.
- Add tortilla chips on baking sheet and add shredded chicken to chips.
- Top with shredded cheese and place in oven under the broiler until cheese has melted.
- Serve with all your favorite nacho toppings.
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Slow Cooker Chicken Nachos
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Ingredients
- 4 Chicken Breast boneless skinless
- 1 & 1/2 cups Chicken Broth
- 16 oz. Jar of Salsa
- 10.5 oz cheddar cheese soup
- 4 oz. Green Chili diced and drained
- 2 tablespoons Taco Seasoning
- 10 oz tortilla chips
Instructions
- In a large mixing bowl, mix chicken broth, salsa, cheddar cheese soup, green chili, and taco seasoning.
- Add chicken breast to crockpot.
- Pour mixture over chicken breast and stir. Cook chicken on low for 8 hours.
- Shred chicken with forks.
- Add tortilla chips on baking sheet and add shredded chicken to chips.
- Top with shredded cheese and place in oven under the broiler until cheese has melted.
- Serve with all your favorite nacho toppings.
Notes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Ooh. How different to add the can of cheddar cheese while cooking. I’m curious, what does the cheese do to the chicken? Why use it instead of leaving it out and just adding the shredded cheese when assembling? Thanks Corey!