Description
Crockpot Chicken Nachos are a delicious and easy-to-make dish that combines tender, slow-cooked chicken with cheesy, spicy goodness. Perfect for a crowd or a family meal, these nachos are layered with flavorful ingredients like Salsa Con Queso, Rotel tomatoes, and taco seasoning. The slow cooker does most of the work, making this a hassle-free recipe that delivers big on taste.
Ingredients
- 2 Boneless Chicken Breasts
- 1 Cups of Salsa Mild, but you can use medium or hot, if you prefer
- 3 Tbsp taco seasoning
- 1/2 Cup Chicken Broth
- 1 Cup Salsa Con Queso
- 1/2 Bag Tortilla Chips
- 1 8 Oz. Bag of Shredded Mexican Blend Cheese
Instructions
- Place chicken breasts in crockpot.
- Add chicken broth.
- Cover with taco seasoning.
- Cover and cook on high for 1 hour.
- Add half of salsa.
- Cover and cook on low for 2 hours, stirring occasionally.
- Shred chicken.
- Add the remainder of the salsa.
- Add salsa con queso.
- Stir mixture together.
- Cook on low for 30-45 minutes. If your mixture has too much liquid, cook on high in 10-minute increments, stirring occasionally until the texture is to your liking.
- Place approximately 10-15 chips on a plate.
- Add the chicken mixture on top of chips.
- Add shredded cheese (any amount that you desire) to top of the nachos.
- If you would like to melt the shredded cheese, you can place the nachos in the microwave for 30-35 seconds.
Notes
Feel free to adjust the spice level and ingredients to suit your preferences. This recipe is highly adaptable—consider adding extra toppings like guacamole, sour cream, or jalapeños for even more flavor. If the mixture turns out too runny, simply cook uncovered for a few extra minutes to thicken. This dish is also great for repurposing leftovers into tacos, quesadillas, or a topping for baked potatoes.