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
- Place the chicken breasts in the crockpot. Sprinkle taco seasoning over the chicken, then pour chicken broth on top. Drizzle with olive oil.
- 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.
- Shred the chicken using two forks and stir to mix the seasoned broth.
- On a baking sheet or large platter, layer the tortilla chips. Top with shredded chicken, diced tomatoes with green chilies, and both cheeses.
- Place the loaded nachos under a broiler for 2-3 minutes until the cheese is melted and bubbly.
- Remove from the oven and top with sliced jalapeños, sour cream, cilantro, and avocado slices. Serve immediately and enjoy!
- 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