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Crockpot Chicken Nachos

Crockpot Chicken Nachos Recipe

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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 cup salsa
  • 2 tbsp taco seasoning
  • 8 oz sturdy tortilla chips
  • 2 cups shredded cheese
  • Toppings (sour cream, pickled jalapeños, cilantro, avocado)

Method
 

  1. Place the chicken in the slow cooker, pour salsa over it, and sprinkle with taco seasoning. Cook on low for 3-4 hours or high for 1.5-2 hours.
  2. Shred the chicken with two forks, return it to the pot, and stir to coat in the sauce.
  3. Preheat the broiler. Spread chips in a single layer on a baking sheet, top with chicken mixture and cheese.
  4. Broil 2-3 minutes until cheese bubbles and chip edges brown. Remove and scatter toppings. Serve immediately.

Notes

The chicken can be cooked a day ahead and stored in the fridge; reheat it gently before assembling the nachos. Assembled nachos are best eaten right away because the chips soften as they sit.