Description
Warm, creamy, and packed with flavor, these Crockpot Creamy Chicken Nachos are the ultimate comfort food. Perfect for parties, game days, or quick dinners, this recipe is a crowd-pleaser. With tender shredded chicken, gooey cheese, and crispy tortilla chips, it’s a dish everyone will love!
Ingredients
Scale
- 2 boneless chicken breasts
- 1 cup salsa (mild, medium, or hot)
- 3 tablespoons taco seasoning
- ½ cup chicken broth
- 1 cup salsa con queso
- ½ bag tortilla chips (sturdy, restaurant-style recommended)
- 8 ounces shredded Mexican blend cheese
Instructions
- Prep the Chicken:
Place the chicken breasts at the bottom of the crockpot. Pour in the chicken broth to keep the chicken moist while cooking. - Season:
Sprinkle the taco seasoning evenly over the chicken. - Cook on High:
Cover the crockpot and cook on high for 1 hour. - Add Salsa:
Pour half of the salsa over the chicken. Reduce the heat to low and cook for an additional 2 hours, stirring occasionally to ensure even cooking. - Shred the Chicken:
Remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the crockpot. - Mix in Queso and Salsa:
Add the remaining salsa and the salsa con queso to the crockpot. Stir thoroughly to combine all the flavors. - Final Cooking:
Continue cooking on low for 30–45 minutes, stirring occasionally. If the mixture is too runny, cook on high in 10-minute increments, stirring, until it reaches your desired consistency. - Assemble the Nachos:
- Place 10–15 tortilla chips on a plate.
- Spoon the creamy chicken mixture on top of the chips.
- Sprinkle shredded cheese over the top (adjust the amount based on your preference).
- Melt the Cheese (Optional):
If you’d like melted cheese, microwave the assembled nachos for 30–35 seconds, or bake them in the oven at 375°F for 3–5 minutes. - Serve and Enjoy:
Serve immediately and garnish with your favorite toppings like guacamole, sour cream, chopped cilantro, or jalapeños.
Notes
- Spice Level: Adjust the heat by using mild, medium, or hot salsa and taco seasoning.
- Storage Tips: Store the creamy chicken mixture separately in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat before assembling nachos.
- Customization Ideas: Add black beans, corn, diced avocado, or fresh tomatoes for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 plate of nachos
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg