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Crockpot chicken nachos served on a plate with melted cheese, jalapeños, and sour cream

Crockpot Chicken Nachos Ingredients

These Crockpot Chicken Nachos are the ultimate comfort food, combining tender, shredded chicken with melted cheese, crispy tortilla chips, and all your favorite toppings.

Perfect for game days, casual gatherings, or a quick weeknight dinner, this easy recipe is sure to become a family favorite.

Let your slow cooker do the work and enjoy a cheesy, savory snack in no time!

  • Total Time: 6-8 hours 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • 1 bag tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can diced tomatoes with green chilies (drained)
  • 1/2 cup sliced jalapeños
  • 1/2 cup sour cream (for topping)
  • 1/2 cup chopped fresh cilantro (for garnish)
  • 1 avocado (optional, for topping)

Instructions

  1. Place the chicken breasts in the crockpot. Sprinkle taco seasoning over the chicken, then pour chicken broth on top. Drizzle with olive oil.
  2. Cover and cook on low for 6-8 hours, or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
  3. Shred the chicken using two forks and stir to mix the seasoned broth.
  4. On a baking sheet or large platter, layer the tortilla chips. Top with shredded chicken, diced tomatoes with green chilies, and both cheeses.
  5. Place the loaded nachos under a broiler for 2-3 minutes until the cheese is melted and bubbly.
  6. Remove from the oven and top with sliced jalapeños, sour cream, cilantro, and avocado slices. Serve immediately and enjoy!
  • Author: Emilya
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours (crockpot)
  • Category: Appetizer, Snack
  • Method: Slow Cooker, Broil
  • Cuisine: Tex-Mex
  • Diet: Gluten Free

Keywords: Crockpot Chicken Nachos