Description
Crockpot Chicken Nachos are the ultimate crowd-pleaser, combining tender shredded chicken with gooey cheese and crispy tortilla chips. This easy-to-make dish is perfect for game nights or family gatherings, offering a delicious blend of flavors that will keep everyone coming back for more. With minimal prep and maximum flavor, you’ll find yourself reaching for seconds!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz tortilla chips
- 2 cups shredded sharp cheddar cheese
- 1 cup salsa
- 1 can (15 oz) black beans, rinsed
- 1 jalapeño, sliced (adjust to taste)
- 1/2 cup sour cream
- 1/4 cup chopped green onions
Instructions
- 1. Season chicken breasts with salt and pepper, then place in the crockpot. Pour salsa over the chicken, covering it completely.
- 2. Cook on low for 6-8 hours or high for 4 hours until fork-tender.
- 3. Shred the chicken using two forks and return it to the crockpot along with black beans.
- 4. Preheat oven to 350°F (175°C). On a large baking sheet, layer tortilla chips, top with chicken mixture, and sprinkle cheese generously.
- 5. Bake for 10-15 minutes until cheese is melted and bubbly.
- 6. Add jalapeños, sour cream, and green onions as toppings before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Substitute chicken with beef or tofu for different variations. Experiment with toppings like black olives or fresh cilantro for added flavor.