For a crowd-pleasing appetizer or weeknight dinner, turn on your Crockpot and walk away! These Slow Cooker 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 recipe could not be easier, and it received RAVE reviews from the sports-crazed boys in my house!
First of all, the ingredients are simple and minimal! Just 3 items are tossed together in the Crockpot, 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!
Forget about slaving away in the kitchen while your guests enjoy the party. With these easy Slow Cooker Chicken Nachos, you can let the Crockpot do the hard work while you have fun cheering for your favorite team!
Slow Cooker Chicken Nachos
Ingredients
- 1 1 ounce envelope taco seasoning
- 2 lbs. boneless skinless chicken breasts
- 1 16 ounce jar of salsa
- 8 ounces tortilla chips
- 2 cups shredded cheddar cheese
- Additional toppings: sliced black olives sliced green onions, guacamole, avocado, sour cream, salsa, or jalapeno peppers
Instructions
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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 6 to 8 hours. When chicken is finished cooking, shred with a fork and return to slow cooker.
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Keep chicken warm in slow cooker until ready to serve nachos.
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Place tortilla chips on a large serving platter. Spoon hot, shredded chicken over tortilla chips and top with shredded cheese. 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!
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! 🙂
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…
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.