Description
Delicious and easy Slow Cooker Chicken Nachos made with tender slow-cooked chicken, black beans, corn, and taco spices, topped with melted cheese and fresh toppings for a perfect party appetizer or family dinner.
Ingredients
Scale
Chicken Mixture
- 1 1/2 pounds boneless (skinless) chicken breasts
- 1 packet taco seasoning mix
- 1 cup salsa
- 1/2 cup chicken broth
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 small onion, finely chopped
Nacho Assembly
- Tortilla chips (enough to cover a large baking sheet)
- 2 cups shredded Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup sliced jalapeños (optional)
- 1/4 cup chopped fresh cilantro
For Serving
- Sour cream
- Guacamole
- Salsa
Instructions
- Prepare the Chicken: Place the chicken breasts in the slow cooker. Sprinkle the taco seasoning mix over the chicken. Add the salsa, chicken broth, diced green chiles, black beans, corn, and chopped onion. Stir gently to combine and ensure the chicken is well coated with the seasonings and other ingredients.
- Cook the Chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and mix it thoroughly with the remaining ingredients to soak up all the flavors.
- Assemble the Nachos: Preheat your oven to 400°F (200°C). Spread a layer of tortilla chips on a large baking sheet or oven-safe platter. Spoon the shredded chicken mixture evenly over the chips. Sprinkle the shredded Mexican blend cheese evenly on top.
- Bake the Nachos: Bake in the preheated oven for 10-12 minutes or until the cheese is melted, bubbly, and slightly golden.
- Add Toppings: Remove the nachos from the oven and immediately sprinkle diced tomatoes, sliced black olives, jalapeños (if using), and chopped fresh cilantro over the top.
- Serve: Serve the nachos hot with sides of sour cream, guacamole, and salsa for dipping. Enjoy right away for best taste and texture.
Notes
- You can cook the chicken on high for 3-4 hours if short on time or on low for 6-7 hours for more tender meat.
- Optional jalapeños can be omitted or substituted with mild peppers depending on spice preference.
- Use fresh or frozen corn kernels to adjust texture and flavor.
- Leftover shredded chicken mixture can be stored separately and used for tacos or salads.
