Easy Crockpot Chicken Nachos
A fun, crowd-pleasing appetizer made with slow cooked taco chicken layered over crunchy tortilla chips and melted cheddar cheese. Perfect for game days, parties, and cozy nights when you want something easy and shareable.
Ingredients
- 3-4 chicken breast
- 1 packet taco seasoning
- 16 ounces salsa
- 15.25 ounce can of whole kernel corn, drained
- 15.25 ounce can of black beans, drained and rinsed
- 2 cups 2-3 rom
- 2-3 roma tomatoes
- 2 jalapenos
- About 11 oz. tortilla chips
Instructions
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Add the chicken to your crock pot, sprinkle with taco seasoning, and pour salsa over top.
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Cook for 3-4 hours on high or 6-8 hours on low.
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Once the chicken is cooked, shred and return to the pot.
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To build the nachos, add a piece of parchment to a large rimmed baking sheet.
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Add the tortilla chips to the pan in an even layer. Add the chicken over top. Sprinkle with the corn and black beans- use as much or little as you want. Sprinkle the shredded cheese over top.
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Broil the nachos in the oven to melt the cheese.
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Slice the romas and chop fine. Slice the jalapenos, removing the seeds if you prefer. Sprinkle those over the nachos.
Recipe Notes
• Make the chicken ahead for extra-easy hosting.
• Broil just long enough to melt the cheese.
• Add toppings after baking to keep everything fresh and bright.
• Use thick tortilla chips so they don’t break under the toppings.
• Serve straight from the sheet pan for the cutest presentation.