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slow cooker chicken nachos

Slow Cooker Chicken Nachos

These Slow Cooker Chicken Nachos are sure to be a hit with their delicious combination of tender chicken, melted cheese, and fresh toppings.
Enjoy the ease of slow cooking and the satisfaction of a crowd-pleasing dish!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Snack
Cuisine American, Mexican
Servings 8 Servings
Calories 436 kcal

Ingredients
  

For the Chicken:

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 packet taco seasoning mix
  • 1 cup salsa
  • ½ cup chicken broth
  • 1 can 4 oz diced green chiles
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh, canned, or frozen
  • 1 small onion finely chopped

For the Nachos:

  • Tortilla chips
  • 2 cups shredded Mexican blend cheese
  • ½ cup diced tomatoes
  • ¼ cup sliced black olives
  • ¼ cup sliced jalapeños optional
  • ¼ cup chopped fresh cilantro
  • Sour cream for serving
  • Guacamole for serving
  • Salsa for serving

Instructions
 

  • Prepare the Chicken:
    Place the chicken breasts in the slow cooker.
    Sprinkle the taco seasoning mix over the chicken.
    Add the salsa, chicken broth, diced green chiles, black beans, corn, and chopped onion.
    Stir to combine and ensure the chicken is well coated with the seasonings and other ingredients.
  • Cook the Chicken:
    Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  • Shred the Chicken:
    Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
    Return the shredded chicken to the slow cooker and mix it with the remaining ingredients until well combined.
  • Assemble the Nachos:
    Preheat your oven to 400°F (200°C).
    Spread a layer of tortilla chips on a large baking sheet or oven-safe platter.
    Spoon the shredded chicken mixture evenly over the tortilla chips.
    Sprinkle the shredded Mexican blend cheese over the top of the chicken and chips.
  • Bake the Nachos:
    Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
  • Add Toppings:
    Remove the nachos from the oven and immediately sprinkle with diced tomatoes, sliced black olives, jalapeños (if using), and chopped fresh cilantro.
  • Serve:
    Serve the nachos hot with sides of sour cream, guacamole, and salsa for dipping.

Notes

  • Use Fresh Ingredients: For the best flavor, use fresh salsa and high-quality taco seasoning. You can also make your own taco seasoning mix.
  • Adjust Spiciness: If you prefer a milder flavor, use mild salsa and omit the jalapeños. For more heat, add extra jalapeños or a dash of hot sauce.
  • Even Layering: Make sure to spread the chicken mixture and cheese evenly over the chips to ensure each bite is flavorful and cheesy.
  • Prevent Soggy Chips: To prevent soggy chips, add the chicken mixture right before baking and don't overload the chips with too much topping.
  • Garnish Just Before Serving: Add fresh toppings like tomatoes, cilantro, and olives just before serving to keep them crisp and vibrant.
Keyword Slow Cooker Chicken Nachos