Description
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!
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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!
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.