Description
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!
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1 packet taco seasoning mix
- 1 cup salsa
- 1/2 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
- Tortilla chips
- 2 cups shredded Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup sliced jalapeños (optional)
- 1/4 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 salsa and high-quality taco seasoning for best flavor. For a milder taste, use mild salsa and omit jalapeños. To prevent soggy chips, add the chicken mixture right before baking and avoid overloading the chips. Garnish with fresh toppings just before serving to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course, Snack
- Method: Slow Cooker
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 436 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 65 mg