Description
These Slow Cooker Chicken Nachos are a perfect blend of tender, flavorful shredded chicken cooked low and slow with spices, beans, corn, and salsa, layered over crispy tortilla chips with melted cheese and fresh toppings. Easy to prepare and sure to be a hit for gatherings or game day snacks.
Ingredients
Scale
Chicken Mixture
- 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
Nachos and Toppings
- 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 gently 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 carefully from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine it with the remaining ingredients thoroughly.
- 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 chips. Sprinkle the shredded Mexican blend cheese generously on top.
- Bake the Nachos: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Add Toppings: Remove the nachos from the oven and immediately sprinkle with diced tomatoes, sliced black olives, jalapeños if using, and chopped fresh cilantro for freshness and extra flavor.
- Serve: Serve the nachos hot with sides of sour cream, guacamole, and additional salsa for dipping and garnishing.
Notes
- You can make the chicken mixture a day ahead and refrigerate it to save time on serving day.
- Adjust the jalapeños or taco seasoning amount based on your preferred spice level.
- For crispy nachos, bake just before serving and avoid letting them sit too long after baking.
- Use fresh corn if in season for the best flavor or canned/frozen thorn if not available.
- Leftover shredded chicken can be used for tacos or burritos another day.
