Description
These Crockpot Chicken Nachos are a delicious and easy-to-make meal perfect for game days or casual dinners. Tender chicken slow-cooked with taco seasoning, salsa, beans, and corn is shredded and mixed with cream cheese to create a creamy, flavorful topping for crispy tortilla chips. Finished with melted Mexican blend cheese and your favorite toppings like sour cream, pico de gallo, cilantro, lettuce, and jalapenos, this recipe brings a crowd-pleasing Tex-Mex twist to the classic nachos.
Ingredients
Scale
Chicken Mixture
- 2 pounds boneless skinless chicken breast (or chicken thighs)
- 1 ounce packet taco seasoning (1 packet)
- 16 ounces salsa (1 jar)
- 15 ounce can black beans, drained and rinsed (1 can)
- 15.25 ounce can sweet corn, drained (1 can)
- 8 ounces cream cheese
Assembly
- 1 cup shredded Mexican blend cheese
- 13 ounces tortilla chips
- Sour cream, for topping
- Pico de gallo, for topping
- Chopped cilantro, for topping
- Shredded lettuce, for topping
- Sliced jalapenos, for topping
Instructions
- Prepare Chicken Base: Lay the chicken breasts (or thighs) evenly at the bottom of the slow cooker. Sprinkle the taco seasoning evenly over the chicken, then pour the entire jar of salsa on top. Add the drained and rinsed black beans and the drained sweet corn into the slow cooker.
- Cook Chicken Mixture: Cover and cook on high for 2.5 to 3 hours or on low for 3.5 to 4 hours until the chicken is cooked through and tender.
- Shred and Mix: Remove the cooked chicken and shred it using two forks directly in the slow cooker. Mix all the ingredients together. Place the cream cheese on top of the mixture, close the lid, and let it sit for 5 minutes to soften. Then, stir in the cream cheese thoroughly to make the chicken mixture creamy and well combined.
- Assemble Nachos: Arrange tortilla chips on a serving plate or platter. Spoon the creamy crockpot chicken mixture generously over the chips. Sprinkle shredded Mexican blend cheese on top. The heat from the chicken mixture will melt the cheese. If preferred, microwave the nachos briefly right after adding the cheese to speed melting.
- Add Toppings and Serve: Garnish the nachos with sour cream, pico de gallo, chopped cilantro, shredded lettuce, and sliced jalapenos as desired. Serve immediately and enjoy your flavorful Crockpot Chicken Nachos.
Notes
- Using chicken thighs instead of breasts will give a richer flavor and more tender meat.
- Feel free to customize toppings to your liking or dietary needs.
- If you want extra crispy chips, add them just before serving to avoid sogginess.
- Leftovers can be refrigerated and reheated easily in the microwave.
- You can substitute cream cheese with Greek yogurt for a tangier and lighter version.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Keywords: crockpot chicken nachos, slow cooker nachos, easy nachos recipe, chicken nachos, mexican nachos, crockpot recipes
