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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Heat the oven to 400°F and arrange tortilla chips across a large baking sheet. Distribute the shredded chicken mixture evenly over the chips.
- Sprinkle Mexican blend cheese across the top of the chicken and chips, creating a uniform layer of coverage.
- Bake for 10-12 minutes until the cheese melts completely and develops a golden, bubbly texture.
- Remove from the oven and immediately garnish with fresh tomatoes, black olives, jalapeños, and cilantro.
- 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