Crockpot Chicken Nachos
Crockpot Chicken Nachos are the perfect crowd-pleasing snack that combines tender, juicy chicken with gooey cheese, zesty salsa, and crunchy tortilla chips. This easy slow cooker recipe is ideal for game days or busy weeknights, allowing you to impress your friends and family without any fuss. Layered with colorful toppings, these nachos are customizable and sure to satisfy every craving. Gather your loved ones and dive into this irresistible cheesy delight!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 4
- Category: Snack/Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa (mild or spicy)
- 4 cups tortilla chips
- ½ cup sour cream
- ¼ cup sliced jalapeños
- ¼ cup chopped green onions
- ¼ cup sliced black olives
Instructions
- Season chicken breasts with salt and pepper, then place them in the crockpot.
- Pour salsa over the chicken, ensuring it’s well coated.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Shred the chicken using two forks and return it to the crockpot, mixing well.
- Layer tortilla chips on a large platter; top with the shredded chicken mixture and sprinkle with cheddar and Monterey Jack cheese.
- Broil for 2-3 minutes until the cheese melts; serve immediately with sour cream, jalapeños, green onions, and black olives.
Nutrition
- Serving Size: Approximately 2 cups
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: - For a vegetarian option, substitute chicken with black beans or lentils. - Experiment with different cheeses like pepper jack for extra spice. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for crispy nachos.