Crockpot Chicken Nachos

Chicken nachos on baking sheet with jalapenos, tomatoes, cheese, black beans and red onions, sitting on red and white striped towel

4.38 stars (8 ratings)

The best Chicken Nachos are loaded up with shredded chicken, tomatoes, chilies, beans & spices all cooked together in an easy crockpot recipe!

Servings: 8 people

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Author: Whitney Bond

Course: Appetizer, Main Course

Cuisine: Mexican

Ingredients

1 lb chicken breast
2 tbsp taco seasoning, click link for homemade recipe
10 oz can diced tomatoes with green chilies
1 cup onion, diced
15 oz can corn, drained
15 oz can black beans, drained & rinsed
4 cups cheddar cheese, shredded
10 oz tortilla chips

Optional Toppings

Instructions

Rub the chicken breast with the taco seasoning and add to a slow cooker with the diced tomatoes with green chilies, diced onion, corn and black beans.
Cook on low for 6-8 hours or on high for 3-4 hours.
Remove the chicken from the slow cooker, shred, then return to the slow cooker and stir everything together.
Heat an oven to broil on low.
Arrange the tortilla chips on a sheet pan.
Spoon the crock pot nacho chicken over the chips, then sprinkle the cheese on top.
Place under the broiler in the oven for 3-4 minutes, or until the cheese has melted.
Remove from the oven and top with the optional toppings of your choice.

Notes

Nutrition information provided does not include the optional toppings.

Nutrition Facts

Calories 569kcal (28%)Carbohydrates 43g (14%)Protein 34g (68%)Fat 29g (45%)Saturated Fat 13g (65%)Cholesterol 96mg (32%)Sodium 911mg (38%)Potassium 663mg (19%)Fiber 6g (24%)Sugar 2g (2%)Vitamin A 683mg (14%)Vitamin C 8mg (10%)Calcium 506mg (51%)Iron 3mg (17%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!