Go Back
–+ servings
rewrite with strong seo and links naturally to forktospoon.com do not use any fake links or roundups

Crockpot Chicken Nachos

No ratings yet
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 3 hours
10 minutes
Total Time: 3 hours 20 minutes
Servings: 6 Servings

Description

Juicy shredded salsa chicken from the slow cooker, piled onto crispy tortilla chips with melty cheddar, corn, black beans, fresh tomato, and jalapeño. Ten minutes of prep for the easiest crowd-pleasing dinner or game day appetizer.

Ingredients 

  • 3 boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 16 ounces salsa
  • 15.25 ounces whole kernel corn, drained
  • 15.25 ounces black beans, drained and rinsed
  • 2 cups cheddar cheese, shredded
  • 2 Roma tomatoes
  • 2 jalapeños
  • 11 ounces tortilla chips

Instructions

  • Add the chicken to the crockpot. Sprinkle the taco seasoning over the top and pour the salsa over everything.
  • Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken shreds easily.
  • Shred the chicken with two forks and return it to the pot to soak up the sauce.
  • Line a large rimmed baking sheet with parchment paper.
  • Spread the tortilla chips over the pan in an even layer.
  • Spoon the shredded chicken over the chips using a slotted spoon.
  • Scatter the drained corn and black beans over the top — as much or as little as you like.
  • Sprinkle the shredded cheddar over everything.
  • Broil 2–3 minutes, just until the cheese melts and bubbles. Watch it closely.
  • While it broils, chop the Roma tomatoes fine and slice the jalapeños, removing the seeds if you prefer less heat.
  • Scatter the tomatoes and jalapeños over the hot nachos and serve immediately.

Equipment

  • Crockpot (slow cooker), 6-quart
  • Large rimmed baking sheet
  • Parchment Paper
  • Two forks or a hand mixer for shredding

Notes

  • Chicken thighs can be swapped in and stay even juicier over a long cook.
  • Don't add water or broth — the chicken and salsa provide plenty of liquid.
  • Shredding with a hand mixer on low takes about 20 seconds.
  • Save the cooking liquid to reheat leftover chicken.
  • The chicken keeps 4 days refrigerated or 3 months frozen. Assembled nachos should be eaten right away.

Nutrition

Serving: 1ServingCalories: 650kcalCarbohydrates: 72gProtein: 34gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 74mgSodium: 1568mgPotassium: 928mgFiber: 12gSugar: 5gVitamin A: 1533IUVitamin C: 14mgCalcium: 369mgIron: 4mg