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Crockpot Chicken Nachos

A close-up of a blue bowl filled with crispy tortilla chips topped with shredded crockpot chicken and melted cheese.
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Easy dump-and-go slow cooker chicken nachos with a saucy, shreddable texture, perfect for a budget-friendly family dinner or party.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (1 ounce) packet taco seasoning
  • 1/2 cup chicken broth
  • 1/4 cup salsa
  • 1 bag tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional toppings: sour cream, guacamole, chopped cilantro, sliced jalapeños

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. In a bowl, combine the Rotel, black beans, taco seasoning, chicken broth, and salsa. Pour this mixture over the chicken.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
  5. To serve, spread tortilla chips on a large platter or in a baking dish. Spoon the chicken mixture over the chips.
  6. Sprinkle with cheddar and Monterey Jack cheeses.
  7. If desired, place under the broiler for a few minutes until the cheese is melted and bubbly.
  8. Serve immediately with your favorite toppings.

Notes

  • For a spicier nacho, use a can of Rotel with jalapeños or add a pinch of cayenne pepper to the slow cooker.
  • This recipe is great for meal prep. Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat and serve over chips.
  • Consider this a great alternative to some meal planning services for a quick weeknight meal.

Nutrition

Find it online: https://gourmetgaze.com/crockpot-chicken-nachos/