I highly recommend this recipe for Crock Pot Chicken Nachos as an easy dinner or a crowd-pleasing appetizer. It’s a breeze to make and requires minimal effort in the kitchen. Perfect for the holidays, this dish always disappears quickly when guests are around. Serve them with a variety of toppings so everyone can customize their plate!
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The taco seasoning adds great flavor to the chicken, while the salsa keeps it tender and juicy as it cooks. Slow-cooking the chicken breasts makes them incredibly easy to shred—just what you need for the ultimate nachos.
If you like easy nacho recipes, you will love Fajita Nachos with Steak and Italian Nachos.
Why You’ll Love This Shredded Chicken Nachos Recipe
- Minimal prep is needed: The slow cooker does the majority of the work in this recipe. Just add the chicken and salsa!
- Budget-friendly: This is a very affordable recipe that fits even tight budgets.
- Customizable recipe: Switch up the ingredients and toppings to make these nachos your own.
Ingredients
You only need 5 ingredients to make this easy chicken nachos recipe. Choose your favorite toppings to dress them up however you like.
- Chicken breasts: Boneless skinless chicken breasts make the best-shredded chicken for nachos, as they become very easy to shred when slow-cooked. Ensure they are trimmed and thawed before you place them in the crockpot.
- Taco seasoning: This is the only seasoning I use for this recipe. It contains spices like chili powder, cumin, garlic, and more, so it adds plenty of flavor to the chicken as it cooks.
- Salsa: Any brand and variety of salsa will work great in this recipe. Choose the heat level based on your preference.
- Tortilla chips: I follow the same with tortilla chips. I love the classic ones, but feel free to try flavored varieties like lime or jalapeno.
- Mexican blend cheese: This blend of cheeses pairs nicely with the other flavors in this dish.
- Toppings: Choose whatever you like to garnish your slow cooker nachos. I chose tomato, guacamole, queso, sour cream, and lime. You can even add cilantro and diced red onion to your nacho toppings list.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Green chile chicken nachos: Try this with tomatillo salsa and add a can of green chiles for a bright and acidic flavor.
- Extra cheesy shredded chicken nachos: Add a block of cream cheese or Velveeta to the crockpot for an extra cheesy version.
- Veggie: Add sliced bell peppers and onions to the shredded chicken for a heartier rendition.
How to Make Chicken Nachos in the Crock Pot
There is minimal preparation needed for this recipe. As long as the chicken breasts are thawed, they are good to go straight into the slow cooker once seasoned. It’s that simple!
Step 1: Season the chicken. Cover the chicken breasts in the taco seasoning. Place them in the bottom of the crockpot.
Step 2: Add the salsa and cook. Pour the salsa over the chicken and cover them. Slow-cook the chicken on high for 3 hours or low for 5 hours.
Step 3: Shred the chicken. Shred the chicken in the pot with two forks and then mix it well.
Step 4: Top tortilla chips with chicken. Grab a large sheet pan and spread your tortilla chips on top. Then, sprinkle the shredded chicken mixture onto the chips.
Step 5: Add cheese. Cover the chicken with the shredded cheese.
Step 6: Finish with toppings. Garnish with your favorite toppings and enjoy!
⭐ Hint: The chicken will be hot and will melt the cheese a bit. To make the cheese extra melty, you can put the nachos in the oven at 350°F for about 10 minutes before adding the toppings.
If you love slow cooker recipes like this one, you may also enjoy this easy Crockpot Salsa Chicken or this Slow Cooker Tuscan Chicken recipe!
Storage Directions
- Storing: Store the extra shredded chicken in an airtight container for up to 3 days in the refrigerator. Leftover nachos will only last 1-2 days. Freeze the shredded chicken mixture in a freezer-safe bag for up to 3 months.
- Reheating: Put the nachos (without toppings) in a 350°F oven for 10 minutes to reheat them.
- Make Ahead: Cook and shred the chicken breasts up to 24 hours in advance, and store them in the refrigerator until you are ready to assemble the nachos.
Serving Suggestions
- Drizzle Spicy Jalapeno Hot Sauce or add a dollop of Chipotle Lime Dip to your nachos for bright and spicy toppings.
- Serve Easy Coconut Ginger Rice as an additional topping or side dish with these crockpot nachos.
- Complete the meal and enjoy a delicious dessert. This Pineapple Cream Cheese Pie and Dubai Chocolate Bar are both yummy and easy to make.
Recipe Tips
- Drain extra liquid: Strain out some of the extra juices before adding the chicken to the tortilla chips if needed.
- Store leftovers separately: Do not store the shredded chicken with the chips or they will become soggy. Store the crockpot chicken in a separate container and add it to the chips when reheating.
- Try crockpot liners: For easy cleanup, consider using a liner in your crockpot.
Recipe FAQs
Yes, just ensure that they are fully cooked before you shred them. Chicken thighs take longer to cook through than chicken breasts.
Sure! Try this chicken nachos in the crock pot with your favorite recipe or this Easy Homemade Tomato Salsa.
Of course. Place the ingredients into a 9x13-inch baking dish and cook the chicken at 350°F for 30-40 minutes or until fully cooked.
Video
More Delicious Crock Pot Chicken Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Crock Pot Chicken Nachos
Equipment
- 6-quart crock pot (6-8 quart will work)
- 2 forks
- large sheet pan
Ingredients
- 2 pounds chicken breasts about 3 large breasts
- 1 1-ounce packet low sodium taco seasoning
- 1 15-ounce jar chunky salsa
- 1 large bag your favorite tortilla chips
- 2 cups shredded Mexican blend cheese
- 2 sliced jalapenos seeded
- 1 large tomato diced
- 1 cup guacamole
- ½ cup sour cream
- 1 cup queso cheese
- sliced limes for serving
Instructions
- Season the chicken with taco seasoning and place in a crockpot.
- Pour salsa over the chicken. Cook on high for 3 hours or low for 5.
- Make sure the chicken reaches an internal temperature of at least 165°F before removing it from the crockpot.
- Shred the chicken with 2 forks while still in the crockpot. It will be juicy, that’s ok, it will mix well!
- Spread tortilla chips out over a serving tray, a large sheet pan works great for this. You can also use a large charcuterie board or serving platter.
- Top with the shredded chicken followed by shredded cheese. (Note: The hot chicken will melt the cheese, but you can also heat the pan in your oven at 350°F for 10 minutes or until the cheese is melted if needed.)
- Once the cheese is melted, top with jalapenos, tomato, olives, and a few dollops of guacamole and sour cream. Drizzle queso over top and serve immediately with sliced limes.
Video
Notes
- Drain extra liquid: Strain out some of the extra juices before adding the chicken to the tortilla chips if needed.
- Store leftovers separately: Do not store the shredded chicken with the chips or they will become soggy. Store the crockpot chicken in a separate container and add it to the chips when reheating.
- Try crockpot liners: For easy cleanup, consider using a liner in your crockpot.
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