Name: Slow Cooker Chicken Nachos Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 4 boneless skinless chicken breasts; 1 & 1/2 cups chicken broth; 16 oz jar of salsa; 10.5 oz cheddar cheese soup; 4 oz diced and drained green chili; 2 tablespoons taco seasoning; 10 oz tortilla chips; Shredded cheese (for topping, quantity as desired)

Description

These Slow Cooker Chicken Nachos are a delicious, easy-to-make dish that combines tender, slow-cooked chicken with flavorful salsa, cheesy goodness, and crunchy tortilla chips. Perfect for a casual gathering or game day, this recipe lets you prepare the savory chicken mixture ahead of time and finish with a quick broil to melt the cheese to perfection.

Ingredients

Scale

Main Ingredients

4 boneless skinless chicken breasts
1 & 1/2 cups chicken broth
16 oz jar of salsa
10.5 oz cheddar cheese soup
4 oz diced and drained green chili
2 tablespoons taco seasoning
10 oz tortilla chips
Shredded cheese (for topping, quantity as desired)

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Instructions

Prepare the sauce mixture: In a large mixing bowl, combine chicken broth, salsa, cheddar cheese soup, green chili, and taco seasoning to create a flavorful sauce that will cook the chicken.
Add chicken to slow cooker: Place the chicken breasts in the slow cooker (crockpot) and pour the prepared sauce mixture evenly over the chicken.
Cook the chicken: Cover and cook on low heat for 8 hours, allowing the chicken to become tender and absorb the flavors.
Shred the chicken: Remove the cooked chicken breasts and shred them thoroughly using two forks to create a pulled chicken texture.
Prepare nachos base: Arrange the tortilla chips evenly on a baking sheet, then layer the shredded chicken over the chips.
Top with cheese and broil: Sprinkle shredded cheese generously on top of the chicken and place the baking sheet under the oven broiler. Broil until the cheese melts and bubbles, usually 3-5 minutes, watching closely to prevent burning.
Serve and garnish: Remove the nachos from the oven and serve immediately with your favorite nacho toppings such as sour cream, guacamole, jalapeños, or chopped cilantro.

Notes

For a spicier version, add extra diced jalapeños or hot sauce.
Use a mix of cheeses like Monterey Jack and cheddar for added flavor.
If you prefer, shredded rotisserie chicken can be used to cut down on cooking time.
Make sure to drain green chilies properly to avoid excess liquid in the slow cooker.
Watch the nachos closely under the broiler to prevent the cheese from burning.
Leftover chicken mixture can be refrigerated for up to 3 days and reused in tacos or quesadillas.