Every party needs a hero, and these slow cooker chicken nachos are here to save the day. Easy, cheesy, and packed with flavor, they’re the perfect crowd-pleaser.
Why This Recipe Works
- Slow cooking the chicken ensures it’s tender and full of flavor.
- Layering the ingredients means every chip gets its share of toppings.
- Using a slow cooker frees up your oven for other party essentials.
- Customizable toppings mean everyone can make their perfect bite.
- It’s a one-pot wonder, making cleanup a breeze.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 bag (10 oz) tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup sliced jalapeños
- 1/4 cup chopped cilantro
- 1/2 cup sour cream
- 1/2 cup guacamole
Equipment Needed
- Slow cooker
- Mixing bowl
- Measuring cups and spoons
- Cutting board and knife
Instructions
Step 1: Prep the Chicken
Place the chicken breasts in the slow cooker and pour the chicken broth over them. Sprinkle the taco seasoning evenly over the chicken. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender enough to shred with a fork.
Step 2: Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the cooking liquid. This ensures your chicken stays moist and flavorful.
Step 3: Layer the Nachos
Spread a layer of tortilla chips on the bottom of the slow cooker. Top with half of the shredded chicken, black beans, corn, and cheese. Repeat the layers once more, finishing with a generous topping of cheese.
Step 4: Melt the Cheese
Cover the slow cooker and cook on high for 15-20 minutes, just until the cheese is melted and bubbly. Keep an eye on it to prevent the chips from getting too soggy.
Step 5: Add the Toppings
Once the cheese is melted, turn off the slow cooker. Top the nachos with diced tomatoes, jalapeños, and cilantro. Serve with sour cream and guacamole on the side for dipping.
Tips and Tricks
For the best results, use thick, sturdy tortilla chips that can hold up to the toppings without getting soggy. If you’re short on time, you can use pre-cooked rotisserie chicken instead of cooking your own. Just shred it and mix with a little taco seasoning and broth before layering. For a spicier kick, add some diced green chiles or a dash of hot sauce to the chicken mixture. And don’t forget to let your guests customize their own plates with additional toppings like olives, onions, or extra cheese.
Recipe Variations
- Swap the chicken for ground beef or turkey for a different protein option.
- Use pepper jack cheese instead of cheddar for a spicier flavor profile.
- Add a layer of refried beans for extra creaminess and protein.
- For a healthier version, use baked tortilla chips and low-fat cheese.
- Turn it into a nacho soup by adding more broth and serving it in bowls with chips on the side.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the chicken mixture up to two days in advance and store it in the refrigerator. When you’re ready to serve, just layer the chips and toppings in the slow cooker and heat until the cheese is melted.
How do I keep the chips from getting soggy?
The key is to add the chips just before serving and to not let them sit in the slow cooker for too long. You can also serve the toppings on the side and let everyone assemble their own plates.
Can I use frozen chicken?
It’s best to use thawed chicken for even cooking, but if you’re in a pinch, you can cook frozen chicken in the slow cooker. Just increase the cooking time by 1-2 hours and make sure the chicken reaches an internal temperature of 165°F.
Summary
These slow cooker chicken nachos are the perfect easy, cheesy party food. With tender shredded chicken, melty cheese, and all your favorite toppings, they’re sure to be a hit with any crowd.
