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Crockpot Chicken Nachos
Print Recipe
The best Chicken Nachos are loaded up with shredded chicken, tomatoes, chilies, beans & spices all cooked together in an easy crockpot recipe!
Course
Appetizer, Main Course
Cuisine
Mexican
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Servings
8
people
Calories
569
Author
Whitney Bond
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
Salsa
Hot sauce
Avocado
Guacamole
Pico de gallo
Pickled jalapenos
Sour cream
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
Calories:
569
kcal
|
Carbohydrates:
43
g
|
Protein:
34
g
|
Fat:
29
g
|
Saturated Fat:
13
g
|
Cholesterol:
96
mg
|
Sodium:
911
mg
|
Potassium:
663
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
683
mg
|
Vitamin C:
8
mg
|
Calcium:
506
mg
|
Iron:
3
mg