Description
Crockpot Chicken Nachos are the ultimate comfort food, perfect for gatherings or cozy family dinners. This easy-to-make dish features tender, shredded chicken drenched in gooey cheese and layered atop crunchy tortilla chips. Customize your nachos with a variety of toppings to create a flavor-packed experience that leaves everyone wanting more. Simple, satisfying, and sure to impress, these nachos transform any occasion into a memorable feast.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup salsa
- 2 cups tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (15 oz) black beans, rinsed and drained
- ½ cup sour cream
- 1 avocado (or ½ cup guacamole)
- sliced jalapeños
Instructions
- Place chicken breasts in the crockpot. Season with salt, pepper, cumin, and chili powder.
- Pour salsa over the chicken.
- Cook on low for 6 hours or high for 3 hours until chicken is tender.
- Shred the chicken with two forks and mix it back into the salsa mixture.
- Preheat the oven broiler. On an oven-safe platter, layer tortilla chips at the bottom, followed by shredded chicken, black beans, and a sprinkle of cheeses.
- Broil for about 5 minutes until cheese is melted and bubbly.
- Serve immediately with sour cream, guacamole, and jalapeños.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg