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A plate of nachos topped with melted cheese, black beans, corn, tomato, and jalapeño slices, served with a side of sour cream on a green napkin.
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Slow Cooker Chicken Nachos

These Crock Pot Chicken Nachos are an easy, budget-friendly meal made with tender shredded taco chicken, melty cheese, and simple toppings layered over crispy tortilla chips.
Prep Time10 minutes
Cook Time8 hours 10 minutes
Total Time8 hours 20 minutes
Course: slow cooker
Cuisine: American
Servings: 6 People
Calories: 714kcal
Author: Wendy

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.
    A slow cooker filled with a layer of ground meat and topped with red salsa, surrounded by bowls of black beans, corn, and jalapeños.
  • Cook for 3-4 hours on high or 6-8 hours on low.
    Shredded chicken in red sauce inside a black slow cooker, with a metal serving spoon and a green cloth nearby.
  • 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.
    A pile of yellow corn tortilla chips scattered on a sheet of parchment paper.
  • Add the chicken over top.
    Tortilla chips topped with shredded barbecue chicken, arranged on a sheet of parchment paper.
  • Sprinkle with the corn and black beans- use as much or little as you want.
  • Sprinkle the shredded cheese over top.
    A baking sheet lined with parchment paper holds tortilla chips topped with shredded cheddar cheese, black beans, and corn.
  • Broil the nachos in the oven to melt the cheese.
    A tray of nachos topped with melted cheese, black beans, corn, and shredded chicken on a piece of parchment paper.
  • 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.

Nutrition

Serving: 1Serving | Calories: 714kcal | Carbohydrates: 72g | Protein: 46g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 110mg | Sodium: 1634mg | Potassium: 1137mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1550IU | Vitamin C: 15mg | Calcium: 372mg | Iron: 4mg