Crockpot Chicken Nachos – The Ultimate Comfort Food

There’s something magical about a plate of warm, cheesy nachos piled high with tender, flavorful chicken. Whether you’re planning a game-day snack, a family movie night, or just need an easy dinner that everyone will love, these Crockpot Chicken Nachos are the answer.

What makes this recipe extra special? The slow cooker does all the work! You’ll get juicy, seasoned chicken that’s loaded with flavor, ready to be shredded and layered over crispy tortilla chips with all your favorite toppings. It’s the perfect combination of crunchy, creamy, and spicy in every bite.

This dish brings back so many memories for me. Growing up, nachos were always a go-to for family gatherings. There was something about gathering around a big plate of cheesy goodness that made any evening feel like a celebration. Now, with this crockpot version, it’s even easier to recreate those moments without spending hours in the kitchen.

Let’s dive into this simple yet irresistible recipe that you’ll want to make over and over again!

Why You’ll Love This Recipe

• Effortless Cooking – Just toss the ingredients into the crockpot and let it do the work!
• Incredibly Flavorful – Slow cooking infuses the chicken with rich, bold spices.
• Perfect for Any Occasion – Great for parties, gatherings, or a simple weeknight dinner.
• Customizable – Add your favorite toppings to make it your own!
• Kid-Friendly – A dish the whole family will enjoy.

Ingredients You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup shredded cheddar cheese

For the Nachos:

• Tortilla chips
• 1 cup shredded Monterey Jack cheese
• ½ cup sour cream
• ½ cup diced tomatoes
• ½ cup sliced jalapeños
• ¼ cup chopped fresh cilantro
• ½ cup black beans (optional)
• ½ cup corn kernels (optional)
• 1 avocado, diced (optional)

How to Make Crockpot Chicken Nachos

Step 1: Prepare the Chicken

Start by placing the chicken breasts in the crockpot. Sprinkle them evenly with garlic powder, onion powder, cumin, chili powder, paprika, salt, and black pepper. These spices will add that signature Tex-Mex flavor to the dish.

Step 2: Add the Liquid & Tomatoes

Pour in the chicken broth and add the can of diced tomatoes with green chilies. This helps keep the chicken moist while also adding a little heat and tangy flavor.

Step 3: Cook Low & Slow

Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easy to shred.

Step 4: Shred the Chicken

Once the chicken is fully cooked, remove it from the crockpot and use two forks to shred it into bite-sized pieces. Place it back into the crockpot and stir to mix with the flavorful juices.

Step 5: Add the Cheese

Sprinkle shredded cheddar cheese over the shredded chicken in the crockpot. Cover and let it melt for about 10 minutes, until it becomes gooey and irresistible.

Step 6: Assemble the Nachos

Spread a generous layer of tortilla chips on a large serving platter or baking sheet. Spoon the cheesy chicken mixture over the chips, making sure to cover them evenly.

Step 7: Add Toppings

Now comes the fun part! Sprinkle on Monterey Jack cheese, diced tomatoes, jalapeños, black beans, corn, avocado, and fresh cilantro. Dollop with sour cream for a cool, creamy contrast.

Step 8: Serve & Enjoy!

Serve immediately while the nachos are warm and the cheese is perfectly melted. Grab a plate (or eat straight from the platter) and dig in!

Helpful Tips

• Use Rotisserie Chicken for a Quick Version – If you’re short on time, use pre-cooked rotisserie chicken and simply mix it with the seasonings and cheese before assembling.
• Make it Spicier – Love heat? Add extra chili powder, or top with sliced serrano peppers.
• Layer Your Nachos Right – To prevent soggy chips, layer the chicken and cheese first, then add fresh toppings like tomatoes and sour cream right before serving.
• Keep the Nachos Crispy – If you want extra crunch, bake the nachos in the oven at 375°F for 5-7 minutes after assembling.
• Dairy-Free Option – Swap out the cheese for a dairy-free alternative or simply omit it.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 10 minutes
• Yield: Serves 6
• Category: Appetizer / Main Course
• Method: Slow Cooker
• Cuisine: Tex-Mex
• Diet: Gluten-Free

Notes

• Adjust the Spice Level – If you’re serving kids or prefer a milder flavor, reduce the chili powder and jalapeños. For extra heat, add cayenne pepper or hot sauce.
• Prevent Soggy Chips – To keep nachos crispy, serve the shredded chicken separately and let everyone assemble their own plate.
• Make it a Meal – Pair these nachos with a simple side salad or a bowl of Mexican-style rice for a complete dinner.
• Serving for a Crowd? – Double the recipe and set up a nacho bar with various toppings so guests can customize their plate.
• Use Fresh Cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shred your own cheese for the best gooey texture.
• Customize Your Nachos – Add olives, diced onions, shredded lettuce, or even a drizzle of guacamole for extra flavor.
• Make it Vegetarian – Skip the chicken and use black beans or refried beans as the protein instead.

Frequently Asked Questions

Can I Make These Nachos Ahead of Time?

The shredded chicken can be made up to 3 days in advance and stored in the refrigerator. When ready to serve, reheat it in the microwave or on the stovetop before assembling the nachos.

Can I Use Chicken Thighs Instead of Breasts?

Absolutely! Chicken thighs will add even more flavor and tenderness. Just be sure to adjust the cooking time as they may cook slightly faster.

What’s the Best Way to Store Leftovers?

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a pan over medium heat or in the microwave. Unfortunately, tortilla chips don’t store well once they’re loaded with toppings, so it’s best to assemble fresh nachos when serving.

Can I Freeze the Shredded Chicken?

Yes! The shredded chicken freezes well for up to 3 months in a sealed container. Thaw overnight in the fridge and reheat before serving.

Related Recipes

If you loved these Crockpot Chicken Nachos, here are a few other delicious recipes you might enjoy:

• Greek Turkey Meatballs
• Bang Bang Chicken Bowl
• Low-Carb Fish Taco Bowls
• Low-Carb Fish Taco Bowls

Final Thoughts

Crockpot Chicken Nachos are a crowd-pleaser that require minimal effort but deliver maximum flavor. Whether you’re making them for a casual family dinner or a big game-day party, these nachos are sure to disappear fast! With tender, juicy chicken, crispy chips, and all the toppings you love, they’re the ultimate comfort food.

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