Slow Cooker Chicken Nachos

5 from 1 vote

Craving a hearty and flavorful dinner that practically cooks itself? Look no further than Crockpot Chicken Nachos! This Tex-Mex-inspired recipe is a game-changer for busy weeknights or an easy and tasty appetizer.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 304kcal

Author: Ryan Allen

Equipment

Ingredients

2 pounds boneless, skinless chicken breasts
16 ounces jar of your favorite salsa
1 (1.5 ounce) packet of taco seasoning
1 teaspoon black pepper
4 ounces diced green chilies
2 cups Mexican blend cheese shredded
tortilla chips

Instructions

Place chicken breasts in the crockpot. Cover with salsa and sprinkle taco seasoning, black pepper, and green chilies on top.
Cover and cook on low for 5-6 hours or high for 2½-3 hours. When done cooking, shred the chicken with two forks and stir into the sauce.
Turn the broiler on in your oven. Spread tortilla chips on a baking sheet and sprinkle cheese over them.
Broil for 2-3 minutes or until cheese is melted.
Add your favorite toppings and enjoy!

Notes

- Place the chicken in the crockpot followed by the remaining ingredients. This allows the breasts to baste as they cook.

- Shred your chicken as soon as its safe to do so. Hot meat shreds much more easily than cool meat.

- Keep a close eye on your nachos when you broil them. It won't take long to melt the cheese.

Nutrition