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–+ servings
Maya

Crockpot Chicken Nachos: Easy Recipe for a Crowd-Pleaser!

Crockpot Chicken Nachos are a delicious and easy recipe perfect for gatherings, featuring shredded chicken, cheese, and toppings served over crispy tortilla chips.
Print Recipe
Prep Time 15 minutes
Servings: 6 - 8
Course: Appetizer / Main Dish
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 packet taco seasoning 1 ounce
  • 1 cup salsa
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces corn, drained
  • 2 cups shredded cheddar cheese divided
  • 1 cup diced fresh tomatoes or drained canned, if preferred
  • 1/2 cup sliced jalapeños optional
  • 1 bag 12 ounces tortilla chips
  • Sour cream for serving
  • Chopped fresh cilantro for garnish

Method
 

  1. Place the chicken breasts in the crockpot and sprinkle the taco seasoning evenly over them. Pour the salsa on top, then add the black beans and corn. Stir gently to combine.
  2. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
  3. Once the chicken is cooked, shred it in the crockpot using two forks and mix it with the other ingredients.
  4. Preheat your oven to 350°F. On a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken mixture, then sprinkle with half of the cheddar cheese. Repeat the layers with the remaining chips, chicken mixture, and cheese.
  5. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
  6. Remove from the oven and top with diced tomatoes, jalapeños (if using), and fresh cilantro. Serve immediately with sour cream on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 80mgSodium: 800mgFiber: 5gSugar: 3g

Notes

  • For a spicier kick, add diced green chilies or use spicy salsa.
  • If using cooked rotisserie chicken, skip the slow-cooker step and add it to the black bean/salsa/corn mixture before baking.

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