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Crockpot Chicken Nachos

Crockpot Chicken Nachos

Crockpot Chicken Nachos are the ultimate weeknight meal solution, delivering maximum flavor with minimal effort to simplify your busy schedule. This recipe transforms simple ingredients into a crowd-pleasing, savory platter that’s perfect for family dinners or game day gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Prep Time 15 minutes
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 packet taco seasoning (1 oz)
  • 1 can black beans (15 oz), rinsed and drained
  • 1 can Rotel diced tomatoes and green chilies (10 oz), undrained
  • 0.5 cup chicken broth
  • 0.25 cup chopped fresh cilantro (optional, for garnish)
  • 1 bag tortilla chips (10 oz)
  • 2 cups shredded Mexican blend cheese
  • 0.5 cup chopped red onion
  • 0.25 cup sliced jalapeños (fresh or pickled, optional)
  • Sour cream for topping
  • Guacamole for topping
  • Salsa for topping

Equipment

  • Crockpot
  • Cutting Board
  • Forks
  • Oven-safe platter or baking sheet

Method
 

  1. Place the boneless, skinless chicken breasts or thighs into the crockpot.
    1.5 lbs boneless, skinless chicken breasts or thighs
  2. Sprinkle the taco seasoning evenly over the chicken.
    1 packet taco seasoning
  3. Add the rinsed and drained black beans, undrained Rotel diced tomatoes and green chilies, and chicken broth to the crockpot.
    1 can black beans, 1 can Rotel diced tomatoes and green chilies, 0.5 cup chicken broth
  4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shredded.
  5. Once the chicken is cooked, carefully remove it from the crockpot and place it on a cutting board.
  6. Using two forks, shred the chicken into bite-sized pieces.
  7. Return the shredded chicken to the crockpot with the other ingredients. Stir well to combine.
  8. If the mixture seems too liquidy, you can turn the crockpot to the "warm" setting and leave the lid slightly ajar for about 15-20 minutes to allow some of the liquid to evaporate.
  9. Preheat your oven broiler or prepare your serving platter.
  10. Spread the tortilla chips in a single layer on a large oven-safe platter or baking sheet, or directly onto your serving platter if you plan to assemble individual portions.
    1 bag tortilla chips
  11. Spoon the Crockpot Chicken Nachos mixture evenly over the tortilla chips.
  12. Sprinkle the shredded Mexican blend cheese generously over the chicken and chip mixture.
    2 cups shredded Mexican blend cheese
  13. If broiling, place the platter under the preheated broiler for 2-3 minutes, or until the cheese is melted and bubbly (watch carefully to prevent burning!).
  14. If not broiling, you can also microwave the assembled nachos for 1-2 minutes or until the cheese is melted.
  15. Garnish the nachos with chopped red onion, sliced jalapeños (if using), and fresh cilantro (if using).
    0.5 cup chopped red onion, 0.25 cup sliced jalapeños, 0.25 cup chopped fresh cilantro
  16. Serve immediately with your favorite toppings like sour cream, guacamole, and salsa.
    Sour cream, Guacamole, Salsa

Notes

Storing: Store chicken mixture separately from chips. Refrigerate for 3-4 days. Reheating: Microwave for 1-2 minutes or stovetop. For crispy nachos, broil with cheese. Freezing: Chicken mixture can be frozen for 2-3 months. Thaw overnight and reheat.