Description
These Set-It-and-Forget-It Crockpot Chicken Nachos deliver irresistible flavors with tender chicken, zesty salsa, and gooey cheese, making for the perfect easy snack or meal!
Ingredients
Scale
- 2 pounds chicken breasts
- 2 tablespoons taco seasoning
- 1 cup salsa
- 1 cup corn
- 1 can (15 oz) black beans
- 2 cups shredded cheese
- 2 roma tomatoes, diced
- 2 jalapeños, sliced
- 1 bag (12 oz) tortilla chips
Instructions
- Place chicken breasts in the crockpot and add taco seasoning and salsa on top.
- Cover and cook on High for 3-4 hours or Low for 6-8 hours.
- Shred the chicken and return it to the juices in the crockpot.
- Line a baking sheet with parchment paper and preheat the broiler.
- Spread tortilla chips on the baking sheet and layer on the shredded chicken, corn, and black beans.
- Sprinkle shredded cheese generously over the nachos.
- Broil for 2-4 minutes until cheese is melted and bubbly.
- Top with diced roma tomatoes and sliced jalapeños before serving.
Notes
For a kick of flavor, add diced red onion or bell peppers before cooking.
Use rotisserie chicken for faster preparation.
Ensure not to overload chips to prevent sogginess.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 500
- Sugar: 2g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg