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A white plate holds a serving of chicken nachos topped with cheese, black beans, corn, sliced jalapeños, and a side of sour cream. The plate rests on a white napkin over a burlap surface.

Crock Pot Chicken Nachos

These Crock Pot Chicken Nachos are an easy, crowd-friendly recipe made with slow cooked, shredded taco-seasoned chicken piled onto sturdy tortilla chips and melted with cheese. Finished with corn, black beans, fresh tomatoes, and jalapeños, they’re perfect for game day, parties, or a fun family dinner with minimal prep.
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Prep Time 10 minutes
Cook Time 8 hours
Course Appetizer, Main Course
Cuisine mexican inspired
Servings 8
Calories 447 kcal

Equipment

  • Slow cooker or crock pot
  • Measuring cups
  • Measuring spoons
  • Large rimmed baking sheet
  • Parchment paper
  • Forks or meat shredder
  • sharp knife
  • Cutting board
  • Oven broiler

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 low-fat cheddar cheese
  • 2-3 roma tomatoes
  • 2 jalapenos
  • 11 ounce Baked tortilla chips

Instructions
 

  • Add the chicken to your crock pot, and sprinkle with taco seasoning
  • Pour salsa over top. Cook for 3-4 hours on high or 6-8 hours on low. Once the chicken is cooked, shred it and return it to the pot.
  • To build the nachos, place a piece of parchment on a large rimmed baking sheet, then add the tortilla chips to the pan in an even layer. Add the chicken on top.
  • Sprinkle with the corn and black beans- use as much or as little as you want. Sprinkle the shredded cheese over the 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.

Notes

  • Use boneless, skinless chicken breasts or thighs for easy shredding.
  • Shred the chicken directly in the crock pot so it stays juicy.
  • Choose sturdy tortilla chips to prevent breaking under the toppings.
  • Build nachos just before serving for the best texture.
  • For creamy chicken nachos, stir sour cream or cream cheese into the chicken after shredding.
  • Store leftover chicken separately from chips to avoid sogginess.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 447kcalCarbohydrates: 59gProtein: 36gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 60mgSodium: 1249mgPotassium: 884mgFiber: 9gSugar: 4gVitamin A: 977IUVitamin C: 11mgCalcium: 217mgIron: 3mg
Keyword Crock Pot Chicken Nachos
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