These Slow Cooker Chicken Nachos give a fun TWIST on Taco nights! This is a fun recipe that lets everyone load up on their favorite toppings! I love slow cooker recipes because they let you create a delicious meal with minimal effort! Just throw all your ingredients in a slow cooker and serve it up for dinner! Great when you have a busy week ahead of you!
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Why Make Slow Cooker Chicken Nachos?
- Hands-free recipe
- Simple ingredients
- Great for busy weeks
- Full of your favorite toppings
- Kid-friendly
- Easy instructions
Ingredients Needed:
Meat – Boneless skinless chicken breasts
Pantry – Can of Rotel diced tomatoes and green chiles, tortilla chips, can of black beans
Produce – Avocados, tomato, cilantro
Seasoning – Chili powder
Refrigerated – Salsa
Dairy – Sour cream, shredded cheddar cheese
How to Make Slow Cooker Chicken Nachos
You’ll start by placing your chicken breasts into the slow cooker and topping with Rotel and chili powder.
Then, cook on low for 6-8 hours or high for 4-6 hours until the chicken shreds apart with 2 forks and you can mix it with the Rotel mixture.
The last step is to layer your chips with chicken, black beans, cheese, salsa, sour cream and top with avocado, diced tomatoes and fresh cilantro. Enjoy!
Prep-Ahead Instructions
These Slow Cooker Nachos are super easy to prep-ahead! It’s one of the reasons I love this recipe so much!
To prep-ahead, place the chicken breasts, rotel, and chili powder in a large Ziploc bag, seal, and place in the refrigerator or freezer until ready to cook.
More Slow Cooker Recipes to Try!
Slow Cooker Beef Gyros – These Gyros are a perfect choice for a busy weeknight!
Slow Cooker Tuscan Tortellini Soup – A pasta dish your whole family will love!
Crockpot Buffalo Wings – These are the perfect easy game day appetizer!
Slow Cooker Chicken Nachos
Need a twist on Mexican Night? These Slow Cooker Chicken Nachos add a little variety to Taco night and are super easy and delicious when cooked in the crockpot!
Ingredients
- 1 1/2 lbs. Boneless Skinless Chicken Breasts
- 10 oz. Can of Rotel Diced Tomatoes and Green Chilies
- 1 tsp. Chili Powder
- 12 oz. Bag of Tortilla Chips
- 16 oz. Shredded Cheddar Cheese
- 15 oz. Can of Black Beans, Drained and Rinsed
- 2 Avocados, Diced
- 4 oz. Sour Cream
- 4 oz. Salsa
- 1 Tomato, Diced
- 1/2 Bunch Fresh Cilantro, Diced
Instructions
- Place the Chicken Breasts in the bottom of the slow cooker. Top with Rotel and Chili Powder.
- Cook on Low 6-8 hours, or high for 4-6 hours until chicken shreds apart with 2 forks.
- Use 2 forks to shred chicken and mix with the Rotel mixture.
- On a plate, layer Chips with Chicken, Black Beans, Cheese, Salsa, Sour Cream and top with Avocado, Diced Tomatoes and Fresh Cilantro.
Notes
Prep Ahead Instructions:
In a large Ziploc Bag place the Chicken Breasts, Rotel, and Chili Powder. Seal and place in the refrigerator or freezer until ready to cook.
Cooking Instructions:
If frozen, thaw and place the contents of the bag into your slow cooker for 4-6 hours on high or 6-8 hours on low. You can also cook in an Instant Pot for 25 minutes on manual high pressure. Follow remaining steps 3-4 to assemble.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1016Total Fat: 55gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 182mgSodium: 1114mgCarbohydrates: 68gFiber: 15gSugar: 3gProtein: 66g
