Crockpot Chicken Nachos
Crockpot Chicken Nachos are a delicious and crowd-pleasing dish that elevates your snack game. Featuring tender, shredded chicken simmered in zesty salsa, layered with crispy tortilla chips, and topped with gooey cheese and fresh toppings, this recipe is perfect for game nights or casual gatherings. Let your slow cooker do the magic while you enjoy the delightful aromas wafting through your kitchen. Get ready to impress your family and friends with this easy-to-make nacho masterpiece!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 4
- Category: Snack
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz sturdy tortilla chips
- 2 cups shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup fresh salsa
- 1 avocado, diced
- ½ cup sour cream
Instructions
- Place chicken breasts in the crockpot and season with salt, pepper, and spices of choice.
- Pour salsa over the chicken to keep it moist during cooking.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the cooked chicken with two forks and stir in black beans.
- Preheat oven to broil. On a baking sheet lined with parchment paper, layer tortilla chips, then top with the chicken mixture and cheese.
- Broil for 3-5 minutes until bubbly and golden.
- Serve hot, garnished with diced avocado and sour cream.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 560
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 95mg
Keywords: Customize toppings by adding jalapeños or fresh cilantro for extra flavor. Store leftovers in an airtight container for up to three days; reheat in the oven for crispy chips.