Description
Crockpot Chicken Nachos are a super easy comfort‑food favorite: tender, flavor‑packed chicken cooked all day in the slow cooker, then piled on tortilla chips with melted cheese and all your favorite nacho toppings.
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)
Instructions
- Place the chicken breasts in the crockpot; season with garlic powder, onion powder, cumin, chili powder, paprika, salt, and pepper.
- Add chicken broth and the can of diced tomatoes with green chilies.
- Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until chicken shreds easily.
- Remove chicken, shred with two forks, then return to crockpot to soak up juices.
- Sprinkle cheddar cheese over the shredded chicken, cover, and let cheese melt for about 10 minutes.
- Spread tortilla chips on a large platter or baking sheet. Spoon cheesy chicken over chips.
- Add Monterey Jack cheese, fresh tomatoes, jalapeños, black beans, corn, avocado, and fresh cilantro.
- Finish with dollops of sour cream. Serve immediately while hot and melty.
Notes
- Use chicken thighs for more flavor and juiciness, though cooking time may change slightly.
- Control the spice level by choosing mild or hot diced tomatoes/green chilies and adjusting jalapeños.
- For crispier chips, layer toppings just before serving.
- Leaving beans, corn, and avocado optional allows flexibility for what you have or what diners prefer.
- Leftover shredded chicken freezes well—use it later for burritos, tacos, or more nachos.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on low / 3–4 hours on high
- Category: Main Dish / Comfort Food
- Method: Slow Cooker + Assembly
- Cuisine: Tex‑Mex / American
Nutrition
- Serving Size: 1 serving (without chips toppings varied)
- Calories: ≈480 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg
