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For a crowd-pleasing appetizer or an easy dinner, turn on your slow cooker and walk away! These Crock Pot Chicken Nachos require only a few ingredients and about 10 minutes of prep time for a delicious, customizable, and simple party dish that is perfect for watching the Big Game!
Are you planning to host a football-focused gathering in the coming weeks? Are you trying to plan a menu that the guys (and gals!) will love, but that requires very little work on your part? Then you have come to the right place. This Crockpot Chicken Nachos recipe could not be easier, and it always receives rave reviews from the sports-crazed boys in my house!
Why these Chicken Nachos are so easy:
First of all, the ingredients are simple and minimal! Just 3 items are tossed together in the Crock Pot, and the end result is a moist, tender, flavorful meat that is ideal for scooping with chips in front of the television. But you know what? This chicken is also my go-to recipe for healthy weeknight dinners, since it’s equally delicious stuffed inside a taco, melted into a quesadilla, or perched atop a bed of lettuce for a fast taco salad.
These nachos are fun for a party because you can leave the chicken warming in your slow cooker throughout the evening. Your guests can serve themselves by topping a plate of chips with the chicken, some cheese, and any other fixin’s that you decide to set out. Everyone loves food that is customizable and that we can eat with our hands!
How to make Crockpot Chicken Nachos:
The Crock Pot cooks your chicken so that all you have to do is assemble the nachos. So simple! Here’s what you’ll need…
Ingredients for Chicken Nachos:
- Taco seasoning
- Chicken breasts (or thighs)
- Salsa
- Tortilla chips
- Grated cheddar cheese
Step 1: Cook the Chicken in the Crock Pot
Just place the chicken in the bottom of a slow cooker, sprinkle with a packet of taco seasoning, and pour a jar of salsa over top. Cover the Crock Pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. When the chicken is done, shred the meat with two forks and stir the shredded meat into the juices in the pot. You can keep the chicken on the “WARM” setting if you’re having a party.
Step 2: Assemble the Chicken Nachos
Arrange tortilla chips on a plate (or on a baking sheet). Top with the shredded chicken and sprinkle grated cheese over all. The heat of the chicken will melt the cheese right away! If you prefer, you can also pop a tray under the broiler to get the cheese even more melty and brown on top.
Toppings for Crock Pot Chicken Nachos:
Nachos are all about the toppings! You can garnish your plate of chips and cheese with any of the following additions:
- Fresh cilantro
- Sliced green onion or diced red onions
- Sliced olives
- Sour cream
- Salsa
- Diced avocado or guacamole
- Warm black beans
- Sliced jalapeño
What to serve with Crockpot Chicken Nachos:
Here are a few more Mexican-inspired sides that pair well with the nachos if you’d like to make it a meal…
- Refried Beans
- Tacos or quesadillas
- A simple green salad dressed in a cool Buttermilk Dressing
- Healthy and Easy Corn Salad
- Quick and Easy Pico de Gallo
- Black Bean and Corn Salad
Preparation and Storage Tips:
- You can make the chicken ahead of time and re-heat it when you’re ready to serve the nachos.
- Store cooked chicken in an airtight container in the refrigerator for 3-4 days.
- You can freeze the cooked chicken in an airtight container for up to 3 months.
- To reheat the chicken: Place the cooked chicken and juices in a saucepan on the stovetop over low heat, just until warmed through. Alternatively, you can warm the chicken and juices in a Crock Pot on the “warm” setting until it reaches the desired temperature.
Cook’s Tips and Recipe Variations:
- You can substitute chicken thighs for the chicken breasts. If you plan to cook the chicken in the slow cooker for a longer period of time (6-8 hours), I recommend using the chicken thighs because they tend to stay juicier.
- Use Nacho flavored Doritos instead of the plain corn tortilla chips.
- Any grated cheese will work. I’ve used cheddar here, but you can use Monterey Jack, Pepper Jack (for some kick!), or a Mexican blend.
- Use the leftover cooked chicken in other recipes, too. It’s delicious in tacos, in quesadillas, or on top of taco salads.
More Mexican-inspired chicken recipes that you might enjoy:
- Sour Cream Chicken Enchiladas
- Dump-and-Bake Chicken Tacos
- 4-Ingredient Healthy Chicken Enchilada Casserole
- Ranch Chicken Tacos in a Crock Pot
- Creamy Chicken Enchilada Casserole
Crock Pot Chicken Nachos
Ingredients
- 1 (1 ounce) envelope taco seasoning
- 2 lbs. boneless, skinless chicken breasts (or chicken thighs)
- 1 (16 ounce) jar of salsa
- 8 ounces tortilla chips (or more, as needed)
- 2 cups shredded cheddar cheese (or more, as needed)
- Additional toppings: sliced black olives, sliced green onions, guacamole, avocado, sour cream, salsa, or jalapeno peppers
Instructions
- Spray slow cooker with nonstick cooking spray. Place chicken in bottom of slow cooker, sprinkle with taco seasoning, and pour salsa over top. Cook on HIGH for 2-3 hours, or on LOW for 4-6 hours. When chicken is finished cooking, shred with a fork and return to slow cooker.
- Keep chicken warm in slow cooker until ready to serve nachos.
- Place tortilla chips on a large serving platter (or a rimmed baking sheet). Spoon hot, shredded chicken over tortilla chips and top with shredded cheese. The cheese will melt from the heat of the chicken; or you can place the nachos under the broiler for a few minutes to get the cheese crispy and browned on top. Garnish with additional toppings of choice!
Notes
- You can substitute chicken thighs for the chicken breasts. If you plan to cook the chicken in the slow cooker for a longer period of time (6-8 hours), I recommend using the chicken thighs because they tend to stay juicier.
- Use Nacho flavored Doritos instead of the plain corn tortilla chips.
- Any grated cheese will work. I’ve used cheddar here, but you can use Monterey Jack, Pepper Jack (for some kick!), or a Mexican blend.
- Use the leftover cooked chicken in other recipes, too. It's delicious in tacos, in quesadillas, or on top of taco salads.
A perfect use of chicken, nachos, and best of all, a slow cooker!! Mouthwatering dish here; thanks for the post!
a great recipe for my picky son!! I added toppings for my husband and daughter who like more on their nachos. bravo!!!
Awesome! So glad that it worked for your whole family, Rachel! 🙂
Nowhere in the recipe does it say whether the chicken should be frozen or thawed can you help me with which one please
Hi, Virginia! The chicken should be thawed, not frozen.
Oh my these nachos look amazing and no doubt will be gobbled up in a flash!! And I love that they can be made in the slow cooker. Beautiful photos too…
Can I substitute ground beef for the chicken?
Hi, Karyl! If you’re looking for a ground beef nachos recipe, this is my favorite: https://www.theseasonedmom.com/homemade-nachos/
Love the fact that your Chicken Nachos can be thrown together for the Crock in just a few minutes. I bet they smell amazing all day! HUNGRY!
Do you know how much I love nachos!! And these look awesome and easy!! Thanks so much for sharing!!
Hugs
Now this is a good crock recipe! Super easy!
Love nachos and love my slow cooker, so this is perfect! My family will gobble this one up.
Nachos for dinner…I love this!! They look wonderful and they’d be a nice change of pace! Thanks for sharing them at Foodie Fridays! Sending some foodie love your way!
These nachos look amazing! I am making these today, so we can snack on them later tonight. Thank-you for the great recipe!
Awesome! Enjoy, Hannah! 🙂
I have to confess that I don’t care about any “game days,” but I sure love nachos! I haven’t tried cooking them in the slow cooker yet, but now it’s next on my Crock Pot to-do list! Visiting from the DIY Sunday Showcase. =)
Hi Blair, Made this yesterday. So super easy and flavorful! I served this over rice mixed with corn, green chiles and refried beans, instead of the chips. Thanks for the awesome recipe!
That’s great, Kathy! I’m so glad that you enjoyed the recipe. Thank you SO MUCH for letting me know!
I enjoy your website and yours great and tasty recipes. Do you have your Tahini Dill Dressing somewhere? I cannot locate it. Thank you
Hi, Diana! Thanks so much for your kind words! The dressing recipe was actually one that I recently saw in “Clean Eating” magazine, although I changed it (of course). Here’s the recipe: 1/2 cup fresh lemon juice plus 1/4 teaspoon lemon zest; 1/4 cup tahini paste; 1 tablespoon maple syrup; 2 tablespoons fresh chopped dill; 1/4 teaspoon pureed garlic (I used minced); and a pinch of sea salt. I thought that this resulted in a dressing that was way too thick (it didn’t even really pour out onto my salad…more like hummus!), so I thinned it with some apple cider vinegar and some milk until it reached the consistency that I was looking for. It was delicious!
Could i use ground beef in place of chicken? If so should I pre cook the beef in a pan? Would use short 3 1/2 pound beef. Thank you!
Hi, Carol! Yes, you can definitely use ground beef. You can either cook it in a skillet first (and drain off the fat), or you can cook it in the slow cooker. If you use the slow cooker to cook the meat, make sure that you’re using extra lean ground beef (at least 96% lean) since you won’t be draining it. You’ll also need to break up the meat in the slow cooker with a wooden spoon as it cooks. I would think that about 2 1/2 – 3 lbs. of beef would work well.