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!
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.