Description
These Set-It-and-Forget-It Crockpot Chicken Nachos bring together tender chicken, zesty salsa, and gooey cheese for an easy and delightful dish that’s perfect for gatherings or cozy nights in.
Ingredients
Scale
- 3–4 Chicken Breasts
- 1 Packet Taco Seasoning
- 16 Ounces Salsa
- 15.25 oz. Can of Whole Kernel Corn, Drained
- 15.25 oz. Can of Black Beans, Drained and Rinsed
- 2 Cups Shredded Cheddar Cheese
- 2–3 Roma Tomatoes
- 2 Jalapeños
- About 11 oz. Tortilla Chips
Instructions
- Place chicken breasts in the crockpot and sprinkle taco seasoning over them.
- Pour salsa over the chicken.
- Cover and cook on High for 3-4 hours or Low for 6-8 hours.
- Shred the cooked chicken in the crockpot and mix it with the juices.
- Line a baking sheet with parchment and spread tortilla chips in an even layer.
- Spoon shredded chicken over the chips, followed by corn and black beans.
- Top generously with shredded cheddar cheese.
- Broil in the oven until the cheese is melted and golden (about 3-5 minutes).
- Add diced tomatoes and jalapeños before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days.
Reheat nachos in the oven for best texture, avoiding sogginess.
For a vegetarian version, replace chicken with mushrooms or lentils.
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg