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Plate of crock pot chicken nachos piled high with toppings
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5 from 7 votes

Crock Pot Chicken Nachos

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!
Course Dinner
Cuisine Mexican
Keyword chicken nachos, crockpot chicken nachos, slow cooker chicken nachos
Prep Time 10 minutes
Cook Time 6 hours
0 minutes
Total Time 6 hours 10 minutes
Servings 8 people
Calories 409kcal
Author Blair Lonergan

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.

Nutrition

Serving: 1/8 of the nachos | Calories: 409kcal | Carbohydrates: 25.3g | Protein: 36g | Fat: 18.3g | Saturated Fat: 7.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7.1g | Cholesterol: 95.9mg | Sodium: 926.6mg | Potassium: 221.7mg | Fiber: 2.9g | Sugar: 0.1g