Crockpot Taco Chicken Nachos
This simple and flavorful dish features tender shredded chicken, crispy tortilla chips, and melty cheese, all topped with your favorite toppings, making it perfect for busy weeknights or game days.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 bag tortilla chips
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup salsa
- Sour cream (optional)
- Guacamole (optional)
- Jalapeños (optional)
- Chopped cilantro (optional)
Instructions
- Place the chicken breasts in the Crockpot. Sprinkle the taco seasoning evenly over the top, then pour the chicken broth into the pot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and easily shredded.
- Once cooked, use two forks to shred the chicken directly in the Crockpot for added flavor from the broth and spices.
- Preheat your oven to 350°F (175°C) while preparing the nachos.
- On a baking sheet, layer tortilla chips, shredded chicken, salsa, and then top with shredded cheese.
- Bake in the preheated oven for about 10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and serve hot. Add your favorite toppings like sour cream, guacamole, jalapeños, and cilantro.
Notes
Use sturdy tortilla chips to prevent breaking. Adjust spice levels according to your preference. Fresh ingredients can elevate the dish with bright flavors.
Find it online: https://www.chickenclassic.com/crockpot-taco-chicken-nachos/