Name: Crockpot Chicken Nachos – The Ultimate Comfort Food
Prep time: 10 min
Cook time: PT-488625H55M51S
Total time: PT-488625H55M51S
Cuisine: Tex‑Mex / American
Ingredients: 2 boneless, skinless chicken breasts; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp cumin; 1 tsp chili powder; 1 tsp paprika; ½ tsp salt; ½ tsp black pepper; 1 cup chicken broth; 1 can (10 oz) diced tomatoes with green chilies; 1 cup shredded cheddar cheese; Tortilla chips; 1 cup shredded Monterey Jack cheese; ½ cup sour cream; ½ cup diced fresh tomatoes; ½ cup sliced jalapeños; ¼ cup chopped fresh cilantro; ½ cup black beans (optional); ½ cup corn kernels (optional); 1 avocado, diced (optional)

Jump to Recipe·Leave a Review

There’s something about a plate of nachos loaded with tender, cheesy chicken that always feels like a celebration. When I make these Crockpot Chicken Nachos, I get the perfect mix of crunchy, creamy, and spicy without spending hours in the kitchen. The slow cooker does the hard work, and I just get to enjoy the fun part—assembling and eating.

Crockpot Chicken Nachos – The Ultimate Comfort Food

Why You’ll Love This Recipe

I like this recipe because it’s almost effortless—everything simmers away in the crockpot until the chicken is juicy and full of flavor. The Tex-Mex spices, tomatoes with green chilies, and gooey cheese make the chicken irresistible. I also love that it works for so many occasions—whether I’m hosting friends, making a quick weeknight dinner, or putting together a game-day spread. Best of all, I can easily customize the toppings so everyone gets their perfect plate of nachos.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

2 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup chicken broth
1 can (10 oz) diced tomatoes with green chilies
1 cup shredded cheddar cheese

For the nachos:

Tortilla chips
1 cup shredded Monterey Jack cheese
½ cup sour cream
½ cup diced tomatoes
½ cup sliced jalapeños
¼ cup chopped fresh cilantro
½ cup black beans (optional)
½ cup corn kernels (optional)
1 avocado, diced (optional)

Directions

I place the chicken breasts in the crockpot and season them with garlic powder, onion powder, cumin, chili powder, paprika, salt, and pepper.
I pour in the chicken broth and the can of diced tomatoes with green chilies.
I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken shreds easily.
I remove the chicken, shred it with two forks, and return it to the crockpot to mix with the juices.
I sprinkle cheddar cheese over the shredded chicken, cover, and let it melt for about 10 minutes.
I spread tortilla chips on a large platter or baking sheet, then spoon the cheesy chicken over them.
I add Monterey Jack cheese, tomatoes, jalapeños, black beans, corn, avocado, and cilantro.
I finish with dollops of sour cream and serve right away while everything is hot and melty.

Servings and timing

This recipe serves 6 people. It takes about 10 minutes to prepare, plus 6–7 hours of cooking on low or 3–4 hours on high.

Variations

I sometimes swap in chicken thighs instead of breasts for extra tenderness. For more heat, I like to add cayenne or serrano peppers. If I want to make it vegetarian, I skip the chicken and use black beans or refried beans. When I’m cooking for a crowd, I double the recipe and set up a nacho bar with toppings so everyone can customize their plate.

Storage/Reheating

I store leftover chicken (without the chips) in the refrigerator for up to 4 days. It reheats well in a skillet or the microwave. The shredded chicken also freezes beautifully for up to 3 months—perfect for prepping ahead. I don’t store assembled nachos because the chips get soggy, so I always make those fresh.

FAQs

Can I make these nachos ahead of time?

I can cook the shredded chicken up to 3 days ahead and keep it in the fridge. When it’s time to serve, I just reheat it and assemble fresh nachos.

Can I use chicken thighs instead of breasts?

Yes, and I actually like thighs for their richer flavor. They cook a little quicker, so I just check for doneness earlier.

What’s the best way to store leftovers?

I keep just the shredded chicken in an airtight container in the fridge for up to 4 days. The toppings and chips I always use fresh.

Can I freeze the shredded chicken?

Yes, the chicken freezes for up to 3 months. I thaw it in the fridge overnight and reheat it before serving.

How do I keep the nachos from getting soggy?

I either layer the toppings just before serving or let everyone assemble their own nachos with the hot chicken and cheese right at the table.

Conclusion

Crockpot Chicken Nachos are one of my favorite comfort foods because they’re simple to make yet loaded with flavor. The slow cooker turns plain chicken into a cheesy, spicy, crowd-pleasing topping that pairs perfectly with crunchy chips and fresh toppings. Whether I’m feeding family, friends, or just myself, this dish always disappears fast—and it’s one I’ll keep coming back to.