Description
These Crockpot Chicken Nachos are easy enough for a weeknight dinner and quick enough to prep before a party. Tender shredded chicken cooks with salsa and spices then gets piled over tortilla chips with melty cheese and fresh toppings. This simple recipe is one of the best healthy ideas for meal prep or potluck nights when you want big flavor without much work.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 cup mild chunky tomato salsa
- 15 ounces drained canned black beans
- 1 cup frozen sweet corn kernels
- 2 tablespoons taco seasoning blend
- 8 ounces restaurant style yellow corn tortilla chips
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 large diced fresh avocado
- 1 medium diced fresh Roma tomato
- 2 tablespoons chopped fresh cilantro leaves
- 1 lime cut into wedges fresh lime wedges
Instructions
- Two boneless skinless chicken breasts sit in the slow cooker inner pot with mild chunky tomato salsa poured over them and taco seasoning blend dusted unevenly across the top so the surface changes from plain pink chicken to saucy red and speckled seasoning.
- Canned black beans and frozen sweet corn kernels are scattered around and partly over the chicken so the pot looks fuller with dark beans and yellow kernels tucked into the red salsa while the chicken remains partly visible.
- The chicken is cooked until soft then pulled into irregular strands and folded through the salsa and beans and corn so the mixture changes from separate pieces into a chunky saucy filling with uneven chicken shreds.
- Restaurant style yellow corn tortilla chips are spread in a loose uneven layer then the shredded chicken filling is spooned over in casual piles and both shredded sharp cheddar cheese and shredded Monterey Jack cheese are scattered so the structure becomes a loaded nacho base.
- The shredded sharp cheddar cheese and shredded Monterey Jack cheese melt into soft uneven patches over the chicken filling while some edges lightly brown and the chips shift into a more connected cheesy structure.
- One portion is transferred to a white plate with melted cheese stretching over irregular chips and saucy shredded chicken showing underneath then diced fresh avocado and diced fresh Roma tomato and chopped fresh cilantro leaves are scattered on top with fresh lime wedges at the side.
Notes
Pro Tips:
- Use sturdy restaurant style yellow corn tortilla chips so the nachos hold the saucy filling.
- Drain canned black beans well so the filling stays thick.
- Scatter cheese unevenly for better melted pockets and crisp chip edges.
- Add fresh avocado and Roma tomato only at the end for the best texture.
Storage: Store leftover shredded chicken filling in an airtight container for up to 3 days. Keep tortilla chips and fresh toppings separate and assemble fresh portions when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving