Slow Cooker Chicken Nachos
Crock Pot Chicken Nachos are one of those lifesaver dinners I lean on when the day gets away from me. They’re easy, filling, and perfect for feeding a hungry crew without blowing the grocery budget.
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This recipe is a regular at my house because I can toss everything in the slow cooker earlier in the day and forget about it. By dinnertime, all that’s left to do is layer, melt some cheese, and let everyone dig in. It’s casual, fun, and nobody complains — which is always a win in my book.
If nachos are your love language too, you’ll probably enjoy my other easy dinner ideas like Slow Cooker Chicken Corn Chowder or Crockpot Enchilada Casserole that stretch ingredients and keep things simple.
Why You’ll Love This Recipe
- Budget-Friendly: Simple ingredients that are easy to find and stretch to feed a family.
- Hands-Off Cooking: The crock pot does all the hard work for you.
- Customizable: Everyone can top their nachos just the way they like them.
- Great for Busy Nights: Perfect for weeknights, game day, or lazy weekends.
Ingredients
Slow Cooker Chicken Nachos
Equipment
- Slow Cooker/Crock Pot
- large rimmed baking sheet
- Parchment Paper
- Forks for shredding chicken
- knife and cutting board
Ingredients
- 3-4 chicken breast
- 1 packet taco seasoning
- 16 ounces salsa
- 15.25 ounces whole kernel corn drained
- 15.25 ounces black beans drained and rinsed
- 2 cups shredded cheddar cheese
- 2-3 roma tomatoes
- 2 jalapenos
- 11 ounces tortilla chips
Instructions
- Add the chicken to your crock pot, sprinkle with taco seasoning, and pour salsa over top.
- Cook for 3-4 hours on high or 6-8 hours on low.
- Once the chicken is cooked, shred and return to the pot.
- To build the nachos, add a piece of parchment to a large rimmed baking sheet.
- Add the tortilla chips to the pan in an even layer.
- Add the chicken over top.
- Sprinkle with the corn and black beans- use as much or little as you want.
- Sprinkle the shredded cheese over top.
- Broil the nachos in the oven to melt the cheese.
- Slice the romas and chop fine. Slice the jalapenos, removing the seeds if you prefer.
- Sprinkle those over the nachos.
- Enjoy!
Notes
- Spread chips out evenly so every bite gets toppings.
- Add toppings in moderation to avoid soggy nachos.
- Keep the oven rack in the middle for even broiling.
- Serve immediately for the best texture and flavor.
Storage
Storage:Store leftover chicken separately from chips in an airtight container in the refrigerator for up to 3 days. Reheating:
Reheat the chicken in the microwave or on the stovetop until warmed through, then assemble fresh nachos. Freezing:
The shredded chicken freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use chicken thighs instead of breasts if you want extra juicy shredded chicken.
- Drain the corn and beans really well so the nachos don’t get soggy.
- Layer chips and toppings lightly so everything heats evenly under the broiler.
- Swap cheddar for a Mexican blend or pepper jack if you want more flavor.
- For a milder version, skip the jalapeños or remove all the seeds.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can cook and shred the chicken earlier in the day and keep it warm in the slow cooker until you’re ready to build the nachos.
The chicken should shred easily with a fork and be fully cooked through with no pink in the center.
Absolutely. You can cook the chicken on the stovetop or in the Instant Pot using the same seasoning and salsa, then shred it.
Watch them closely and broil just until the cheese is melted. It usually only takes a minute or two.
