Ready in: 6-7 hours (slow cooker) · Serves: 4-6 · Technique: Slow Cooking · Storage: Store toppings separately for up to three days.
Quick Answer
Make flavorful Slow Cooker Chicken Nachos effortlessly with tender chicken, melted cheese, and your favorite toppings.
I must say, there’s something incredibly comforting about a plate of chicken nachos. Living in New York City, I’ve had my fair share of nachos—be it at a local bar while watching the game or at a cozy taco joint around the corner. But nothing quite compares to the satisfaction of making my own at home, especially during the bustling holiday season. As Thanksgiving and Christmas approach, I’ve found that this Slow Cooker Chicken Nachos recipe not only packs flavor but also allows me to savor every moment in the kitchen—perfect for busy gatherings.
A Perfect Game Day Snack
Why You’ll Love This Recipe
- Incredibly comforting and hearty dish that’s perfect for gatherings.
- Simple and hands-off cooking method using a slow cooker.
- Loaded with flavors from tender shredded chicken and melty cheese.
- Customizable toppings allow for creativity and personal taste.
- Great for leftovers and can be easily stored for future snacks.
Ingredients
Let’s gather what we need to whip up this flavorful dish. Here’s what you’ll require:
Chicken and Base
- Chicken breasts: 2 large, boneless, skinless
- Chicken broth: 1 cup
- Taco seasoning: 2 tablespoons (I’m partial to McCormick’s for its robust flavor)
Toppings
- Canned black beans: 1 can (15 ounces), drained and rinsed
- Corn: 1 cup (frozen works perfectly)
- Sliced jalapeños: 1 small jar, pickled (or fresh, if you dare)
- Tortilla chips: 1 bag (I love using thick-cut chips for sturdiness)
- Shredded cheese: 2 cups (monterey jack and cheddar blend for that melty goodness)
- Sour cream: for serving
- Fresh cilantro: chopped, for garnish (optional)
- Avocado or guacamole: optional, but highly recommended
How to Make Slow Cooker Chicken Nachos (Step-by-Step)
Follow these simple steps to create your delicious Slow Cooker Chicken Nachos.
Step 1: Prepare the chicken
Start by placing the chicken breasts in your slow cooker. Pour in the chicken broth, then sprinkle the taco seasoning over the top. I like to combine it with my hands for even flavor distribution. The smell is intoxicating as the spices mingle with the broth!
Step 2: Let it cook
Cover and cook on low for about 6-7 hours or on high for 3-4 hours. When it’s done, you’ll know—your kitchen will fill with the savory scent of seasoned chicken.
Step 3: Shred the chicken
Using two forks, shred the chicken right in the slow cooker. The meat will be tender and succulent, and you can mix it with the broth for an extra kick of flavor.
Step 4: Assemble the nachos
On a large baking sheet lined with parchment paper, create an even layer of tortilla chips. Spoon the shredded chicken mixture over the top, followed by black beans, corn, jalapeños, and finally, a generous layer of shredded cheese.
Step 5: Melt the cheese
Pop the baking sheet in your oven preheated to 400°F (200°C) for about 10-15 minutes, or until the cheese is bubbly and golden. I always keep an eye during the last few minutes—nothing beats that gooey, melted cheese!
Step 6: Serve hot
Remove the nachos from the oven and let the excitement build as you serve! Top with dollops of sour cream, chopped cilantro, and avocado or guacamole if you’re feeling fancy.
Common Mistakes to Avoid
- Soggy nachos: Avoid using thin chips that will crumble under the weight of toppings—this is a nacho emergency!
- Overcooked chicken: If you’re short on time, resist the temptation to cook the chicken longer; it may dry out. Stick to the recommended cooking times for tender, juicy meat.
- Skipping the cheese: Extra cheese is essential for achieving that perfect melt-and-hold effect. Don’t skimp!
Tips and Tricks for Success
- For more flavor, consider using rotisserie chicken instead; just shred it and toss it with taco seasoning before layering.
- Feel free to customize your nachos with any leftovers or favorite toppings—chopped tomatoes, olives, or even cheese sauce can add variety.
- If you prefer a spicier kick, step up the heat with fresh jalapeños or a drizzle of hot sauce right before serving.
Variations
- Substitute chicken with shredded beef or pork for a different protein option.
- Use different types of cheese such as pepper jack for added spice.
- Incorporate green onions or diced bell peppers for additional toppings.
How to Serve
- Top with dollops of sour cream for a creamy finish.
- Add chopped cilantro for a fresh touch.
- Include avocado or homemade guacamole if you’re feeling fancy.
Make Ahead and Storage
- Make Ahead: You can prepare the chicken a day in advance and keep it in the refrigerator until ready to use.
- Storage: Store any leftover nacho components in airtight containers in the fridge for up to three days.
- Reheating: Reheat the chicken and cheese in the oven to restore their melty texture.
- Freezing: Freezing is not recommended; nachos are best enjoyed fresh.
Recipe Notes / What I Learned
This dish saved me time in the kitchen while entertaining and became a favorite among friends. Sharing delicious, homemade nachos creates lasting memories during the holiday season!
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 generous plate of nachos
Nutrition Snapshot
Estimated Nutrition Per Serving: ~600 calories · 30g protein · 60g carbs · 30g fat
Flavorful Slow Cooker Chicken Nachos
Ingredients
Equipment
Method
- Start by placing the chicken breasts in your slow cooker. Pour in the chicken broth, then sprinkle the taco seasoning over the top. Combine with your hands for even flavor distribution.
- Cover and cook on low for about 6-7 hours or on high for 3-4 hours.
- Using two forks, shred the chicken right in the slow cooker, mixing it with the broth.
- On a large baking sheet lined with parchment paper, create an even layer of tortilla chips. Spoon the shredded chicken mixture over the top, followed by black beans, corn, jalapeños, and a generous layer of shredded cheese.
- Pop the baking sheet in your oven preheated to 400°F (200°C) for about 10-15 minutes, or until the cheese is bubbly and golden.
- Remove the nachos from the oven and serve hot with dollops of sour cream, chopped cilantro, and avocado or guacamole if desired.
Notes
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts in the slow cooker. Just make sure to adjust the cooking time, as it may take a bit longer to fully cook.
2. Can I prepare the chicken in advance?
Absolutely! You can cook the chicken ahead of time and store it in the fridge for up to three days. Just reheat before assembling your nachos.
3. What types of cheese work best for nachos?
A combination of Monterey Jack and cheddar provides the best melt and flavor. Feel free to mix in other cheeses like pepper jack for a spicy kick.
4. How do I make nachos for a crowd?
Simply double or triple the ingredients! Use multiple baking sheets to layer and bake the nachos, ensuring everyone gets a taste.
5. Can I use different toppings?
Definitely! Customize your nachos with your favorite toppings such as guacamole, diced tomatoes, olives, or even different types of beans.
