Description
These Crockpot Chicken Nachos are the ultimate “set it and forget it” party food that lets you enjoy the fiesta instead of slaving in the kitchen.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 packet (1.25 oz) taco seasoning
- 1 cup chunky salsa (medium or hot)
- 1 can (4 oz) diced green chilies
- 1/2 cup chicken broth
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large bag (13–16 oz) tortilla chips
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup sour cream
- 1 large avocado, diced
- 1/4 cup pickled jalapeños
- 1/3 cup diced red onion
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Place chicken breasts in slow cooker in a single layer. Sprinkle with taco seasoning, then add salsa, green chilies, chicken broth, garlic, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender enough to shred easily.
- Shred chicken directly in the slow cooker using two forks and mix with the cooking liquid. Taste and adjust seasonings if needed.
- Preheat oven to 375°F. Drain and rinse black beans and prepare all toppings.
- On a large baking sheet, layer half the tortilla chips, topped with half the chicken mixture, half the beans, and half the cheese. Repeat for a second layer.
- Bake for 5-7 minutes until cheese is completely melted and bubbling.
- Remove from oven and immediately top with avocado, sour cream, jalapeños, red onion, and cilantro. Serve with lime wedges.