Crock Pot Chicken Nachos

These Crock Pot Chicken Nachos are packed with delicious flavor! Tortilla chips are layered with juicy slow-cooked chicken, gooey cheese, and your favorite toppings for a crowd-pleasing party appetizer or easy main course!

Prep Time10

Cook Time3

Total Time3 10

Servings: -6

Calories: 835kcal

Author: Karin and Ken

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.

Nutrition