Crockpot Chicken Nachos Recipe
Looking for a crowd-pleasing appetizer that's both delicious and ridiculously easy to make? Look no further than the Crockpot Chicken Nachos Recipe. This simple yet satisfying dish utilizes the magic of the slow cooker to deliver tender, flavorful chicken and a warm, cheesy sauce that's perfect for topping crunchy tortilla chips.
Ingredients
- 1 lb 450g boneless, skinless chicken breasts
- 1 1oz packet taco seasoning
- 1/2 cup 120ml chicken broth
- 1 15oz can black beans, drained and rinsed
- 1 15oz can corn, drained
- 1 10oz bag tortilla chips
- 1 1/2 cups 150g shredded cheddar cheese
- 1/2 cup 60g shredded Monterey Jack cheese
Toppings:
- Sour cream
- Guacamole
- Salsa
- Pickled jalapeños
- Fresh cilantro chopped
Instructions
- Cook the chicken: Place chicken breasts in the bottom of a slow cooker. Sprinkle with taco seasoning and pour chicken broth over the top.
- Slow cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, or until chicken is cooked through and easily shreds.
- Shred the chicken: Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir in black beans and corn.
- Assemble the nachos: Preheat oven to 350°F (175°C). Layer a single layer of tortilla chips on a baking sheet. Top with half of the chicken mixture, cheddar cheese, and Monterey Jack cheese. Repeat layers.
- Broil: Broil for 2-3 minutes, or until cheese is melted and bubbly.
- Serve: Top with your favorite nacho toppings and serve immediately.