Description
Delicious Slow Cooker Chicken Nachos with tender shredded chicken, beans, corn, and a melty cheese topping baked to perfection. Perfect for a crowd-pleasing appetizer or casual dinner, served with classic nacho toppings like sour cream, guacamole, and salsa.
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
Other Ingredients
- 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
For Serving
- Sour cream
- Guacamole
- Salsa
Instructions
- Prepare the Chicken: Place the chicken breasts in the slow cooker. Sprinkle the taco seasoning over the chicken, then add the salsa, chicken broth, diced green chiles, black beans, corn, and chopped onion. Stir to combine, ensuring the chicken is well coated with all 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: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices and ingredients until well combined.
- Assemble the Nachos: Preheat your oven to 400°F (200°C). Spread a layer of tortilla chips evenly on a large baking sheet or oven-safe platter. Spoon the shredded chicken mixture evenly over the chips, then sprinkle the shredded Mexican blend cheese over the top.
- Bake the Nachos: Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
- Add Toppings: Remove the nachos from the oven and immediately sprinkle with diced tomatoes, sliced black olives, jalapeños (if using), and chopped fresh cilantro.
- Serve: Serve the nachos hot with sides of sour cream, guacamole, and salsa for dipping.
Notes
- For quicker preparation, cook the chicken on high for 3-4 hours instead of low for 6-7 hours.
- Adjust the amount of jalapeños to control the heat level of your nachos.
- Use fresh corn or canned corn as preferred—just drain canned corn well.
- Leftover shredded chicken mixture can be stored in the refrigerator for up to 3 days.
- To keep nachos crispy, serve immediately after baking.
