Easy Cheesy Slow Cooker Chicken Nachos Recipe for Lazy Dinners

Crafting mouthwatering slow cooker chicken nachos demands creativity and minimal effort from you.

Layers of juicy shredded chicken create a perfect base for this crowd-pleasing dish.

Spices mingle and intensify during long, gentle cooking hours.

Crisp tortilla chips provide the ideal foundation for melted cheese and tender meat.

Weeknight dinners become effortless with this simple yet impressive recipe.

Simple ingredients combine to deliver maximum flavor without complicated techniques.

Warm up your kitchen and satisfy hungry appetites with this irresistible nacho experience.

Why Slow Cooker Chicken Nachos Are a Hit

• Toss ingredients into the slow cooker and let it work its magic, creating a hands-off cooking experience that saves you time and energy in the kitchen.
• Nachos are a universal favorite that brings people together, perfect for game days, movie nights, or casual gatherings with friends and family.
• Easily adjust the spice level, swap ingredients, or add extra toppings to suit everyone's taste preferences, making this recipe adaptable for any crowd.
• Packed with protein from chicken, fiber from beans, and vitamins from fresh vegetables, these nachos offer a balanced and satisfying meal that doesn't compromise on taste.

Must-Have Items for Slow Cooker Chicken Nachos

• Chicken Breasts: Tender meat that forms the base of the nacho topping.

• Taco Seasoning Mix: Adds spicy and traditional Mexican-style flavor.
• Salsa: Provides additional moisture and tangy taste.
• Chicken Broth: Helps keep chicken moist during slow cooking.

• Diced Green Chiles, Black Beans, Corn, Chopped Onion: Adds texture, color, and additional flavor to the chicken mixture.

• Tortilla Chips: Crispy foundation for the nachos.

• Shredded Mexican Blend Cheese: Melts beautifully and adds creamy richness.

• Diced Tomatoes, Sliced Black Olives, Jalapeños, Fresh Cilantro: Provides color, freshness, and extra flavor layers.

• Sour Cream, Guacamole, Salsa: Complementary dips for additional taste and enjoyment.

Making Slow Cooker Chicken Nachos

Step 1: Warm Up the Slow Cooker

Drop chicken breasts into the slow cooker.

Shower taco seasoning generously over the chicken.

• Salsa
• Chicken broth
• Diced green chiles
• Black beans
• Corn
• Chopped onion

Stir everything together so the chicken gets a tasty bath of flavors.

Step 2: Let It Simmer

Cover the slow cooker and let the magic happen.

Cook on low for 6-7 hours or on high for 3-4 hours until the chicken becomes melt-in-your-mouth tender.

Step 3: Break Down the Chicken

Pull the cooked chicken out and use two forks to shred it into delicious strips.

Dive the shredded goodness back into the slow cooker and mix thoroughly.

Step 4: Build Your Nacho Mountain

Crank the oven to 400°F.

Spread tortilla chips across a baking sheet like a crispy foundation.

Scoop the chicken mixture evenly over the chips.

Rain down shredded Mexican cheese to create a melty blanket.

Step 5: Bake to Perfection

Slide the tray into the oven for 10-12 minutes until the cheese transforms into a bubbling golden landscape.

Step 6: Dress Up Your Nachos

• Diced tomatoes
• Sliced black olives
• Jalapeños
• Fresh cilantro

Step 7: Serve and Celebrate

Bring out sour cream, guacamole, and extra salsa for dipping.

Your nacho feast is ready to devour!

Tips That Help with Slow Cooker Chicken Nachos

• Select a slow cooker that comfortably fits the chicken breasts without overcrowding, ensuring even cooking and maximum flavor absorption.
• Add an extra tablespoon of taco seasoning or a splash of lime juice to enhance the chicken's taste profile and create more depth in the final dish.
• Cook chicken on low setting for maximum tenderness, allowing the meat to become incredibly soft and easy to shred without drying out.
• Watch nachos closely during the final baking stage to prevent cheese from burning, removing from oven when cheese is just melted and golden around the edges.
• Create multiple layers of chips and chicken mixture for more evenly distributed toppings and a better chip-to-chicken ratio in every bite.

Best Storage for Slow Cooker Chicken Nachos

• Transfer leftover nachos to an airtight container, keeping chicken and chips separate to prevent sogginess. Store in the refrigerator for up to 3 days.
• Wrap individual portions of shredded chicken mixture in freezer-safe containers or bags. Freeze for up to 2 months. Store tortilla chips separately in a sealed bag.
• Preheat oven to 350°F. Spread chips on baking sheet, top with chicken mixture and fresh cheese. Bake for 10-15 minutes until heated through and cheese melts.
• Reheat chicken mixture separately first, then place on fresh chips and sprinkle with cheese. Microwave in 30-second intervals until warm, watching to prevent chip softening.

Slow Cooker Chicken Nachos Side Pairings

• Pair Zesty Margaritas: Blend tangy lime, tequila, and a salt rim to complement the spicy chicken nachos, cutting through the richness with bright citrus notes.
• Craft Mexican Beer Combo: Select a crisp Corona or Modelo Especial to refresh the palate and balance the nachos' bold, savory flavors with light, clean beer characteristics.
• Cool Cucumber Agua Fresca: Mix cucumber, lime, and mint for a refreshing non-alcoholic drink that provides a smooth, cooling counterpoint to the spicy, cheesy nachos.
• Enhance with Salsa Verde Dip: Create a homemade green salsa using tomatillos, jalapeños, and cilantro to add an extra layer of zesty, herbal complexity to the nacho experience.

Flavor Twists on Slow Cooker Chicken Nachos

• Gluten-Free Nachos: Replace regular tortilla chips with gluten-free corn tortilla chips to accommodate gluten sensitivities.
• Vegetarian Protein Option: Swap chicken with black beans, quinoa, or plant-based shredded meat alternative for a meat-free version.
• Spicy Southwest Variation: Add chipotle peppers in adobo sauce and increase jalapeño quantity for extra heat and smoky flavor profile.
• Low-Carb Nacho Bowl: Skip tortilla chips and serve chicken mixture over cauliflower rice or mixed greens for a lighter, carbohydrate-reduced meal.

FAQs

• Can I use frozen chicken breasts in the slow cooker?

Yes, you can use frozen chicken breasts. Just add 1-2 hours to the cooking time to ensure the chicken is fully cooked and reaches a safe internal temperature of 165°F.

• What if I don't have taco seasoning mix?

You can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper to create a similar flavor profile.

• Is this recipe spicy?

The spice level depends on the salsa and taco seasoning you use. For a milder version, choose a mild salsa and reduce or eliminate jalapeños. For more heat, use a spicy salsa or add extra jalapeños.

• Can I make this recipe gluten-free?

Yes, use gluten-free tortilla chips and ensure your taco seasoning mix and salsa are gluten-free. Check labels carefully to avoid any gluten-containing ingredients.

Slow Cooker Chicken Nachos Recipe

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4.6 from 12 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Sizzling slow cooker chicken nachos bring Mexican-inspired comfort straight to your kitchen table. Layers of tender chicken, melted cheese, and zesty toppings create an irresistible feast you’ll crave again and again.

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Ingredients

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Meat and Protein:

• 1.5 pounds boneless skinless chicken breasts
• 1 can (4 ounces / 113 grams) diced green chiles
• 1 can (15 ounces / 425 grams) black beans, drained and rinsed

Flavoring and Liquid Ingredients:

• 1 packet taco seasoning mix
• 1 cup salsa
• 0.5 cup chicken broth
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 small onion, finely chopped

Nacho Toppings:

• Tortilla chips
• 2 cups shredded Mexican blend cheese
• 0.5 cup diced tomatoes
• 0.25 cup sliced black olives
• 0.25 cup sliced jalapeños (optional)
• 0.25 cup chopped fresh cilantro
• Sour cream (for serving)
• Guacamole (for serving)
• Salsa (for serving)

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Instructions

1. Prepare the chicken by placing it in the slow cooker, then generously coat with taco seasoning. Add salsa, chicken broth, green chiles, black beans, corn, and onion, ensuring the chicken is thoroughly covered with the mixture.
2. Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the chicken becomes fork-tender and fully cooked.
3. Transfer the cooked chicken to a cutting board and shred using two forks. Return the shredded meat to the slow cooker and blend with the remaining liquid ingredients.
4. Heat the oven to 400°F and arrange tortilla chips across a large baking sheet. Distribute the shredded chicken mixture evenly over the chips.
5. Sprinkle Mexican blend cheese across the top of the chicken and chips, creating a uniform layer of coverage.
6. Bake for 10-12 minutes until the cheese melts completely and develops a golden, bubbly texture.
7. Remove from the oven and immediately garnish with fresh tomatoes, black olives, jalapeños, and cilantro.
8. Serve immediately with accompanying sour cream, guacamole, and extra salsa for dipping.

Notes

• Prep chicken ahead of time by marinating in taco seasoning overnight for deeper flavor infusion.
• Use boneless, skinless chicken thighs instead of breasts for more tender, juicy meat that absorbs seasonings better.
• Drain excess liquid from salsa and canned beans to prevent soggy nachos and ensure crispy chip texture.
• Customize heat levels by selecting mild, medium, or spicy salsa and adjusting jalapeño quantities for different spice preferences.

• Prep Time: 15 minutes
• Cook Time: 8 hours (low) or 4 hours (high)
• Category: Appetizer, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 8 g
• Protein: 30 g
• Cholesterol: 75 mg