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Crockpot Chicken Nachos

A close-up of a plate piled high with cheesy crockpot chicken nachos, topped with black beans, corn, and diced tomatoes.
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Easy dump-and-go slow cooker chicken nachos with a savory sauce, perfect for a budget-friendly family dinner or party.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 packet taco seasoning
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1 bag tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional toppings: sour cream, salsa, guacamole, jalapeños

Instructions

  1. Place chicken breasts in the slow cooker.
  2. In a bowl, combine Rotel, black beans, corn, taco seasoning, chicken broth, cilantro, onion, and bell pepper.
  3. Pour the mixture over the chicken in the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
  5. Remove chicken from the slow cooker and shred it with two forks.
  6. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
  7. Serve the chicken mixture over tortilla chips.
  8. Top with shredded cheddar and Monterey Jack cheeses.
  9. Add any desired optional toppings.

Notes

  • For a spicier nacho, use a can of Rotel with jalapeños.
  • This recipe is great for meal planning and can be made ahead.
  • Consider this a budget-friendly alternative to some meal delivery companies.

Nutrition

Find it online: https://delicerecipe.com/crockpot-chicken-nachos/