Description
These Crockpot Chicken Nachos are an easy slow cooker dinner the whole family will love. Creamy, cheesy, and packed with flavor, this crowd-pleasing nacho recipe is perfect for busy weeknights or game day.
Ingredients
- 2 boneless chicken breasts
- 1 cup salsa (mild, medium, or hot as preferred)
- 3 tbsp taco seasoning
- 1/2 cup chicken broth
- 1 cup salsa con queso
- 1/2 bag tortilla chips
- 1 (8 oz) bag shredded Mexican blend cheese
Instructions
1. Place chicken breasts in crockpot.
2. Add chicken broth.
3. Cover with taco seasoning.
4. Cover and cook on high for 1 hour.
5. Add half of the salsa.
6. Cover and cook on low for 2 hours, stirring occasionally.
7. Shred chicken.
8. Add the remainder of the salsa.
9. Add salsa con queso.
10. Stir mixture together.
11. Cook on low for 30-45 minutes. If your mixture has too much liquid, cook on high in 10-minute increments, stirring occasionally until the texture is to your liking.
12. Place approximately 10-15 chips on a plate.
13. Add the chicken mixture on top of chips.
14. Add shredded cheese (any amount that you desire) to top of the nachos.
15. If you would like to melt the shredded cheese, you can place the nachos in the microwave for 30-35 seconds.
Notes
If you prefer to put all of the ingredients in the slow cooker and cook all day, you can. Just cook on low for 6-8 hours.
If your mixture turns out runny, simply drain off the excess juice or turn your slow cooker on high for 30-45 minutes.
Nutrition
- Serving Size: 1
- Calories: 279
- Sugar: 3g
- Sodium: 930mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 56mg