crockpot chicken nachos

Crockpot Chicken Nachos are loaded with shredded chicken, beans, and corn! They are hearty enough for a quick and easy dinner recipe or a great appetizer! Add everything to the slow cooker and let it cook for a few hours, then pull the chicken. These nachos are creamy, thanks to cream cheese, and oh so cheesy! Grab some tortilla chips and load them with your favorite Mexican toppings!

Slow Cooker Creamy Chicken Nachos

chicken breasts (See note below)

corn (drained)

black beans (drained)

salsa

TBSP honey

TBSP lime

taco seasoning

cream cheese (room temperature)

Tortilla Chips

Cheese

Cilantro, diced tomatoes, sliced olives, sliced onions, diced avocado, sour cream

Add chicken, corn, beans, salsa (or Ro-tel), honey, lime, taco seasoning to crockpot.

Cook on high for 4 hours or on low for 6 hours.

Remove chicken from slow cooker and add cream cheese. Replace the lid on the slow cooker. Shred chicken.

Add chicken back to the slow cooker. Stir until cream cheese and chicken are incorporated.

To Make Chicken Nachos

Leave nacho meat in the slow cooker on warm

Set out a basket of tortilla chips. Prepare all your favorite nacho toppings. Let everyone make their own nachos exactly as they want!

To Serve as a Nacho Bar

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil for easier cleanup.

Add a layer of tortilla chips.

Spoon cream cheese chicken mixture over chips.

Sprinkle on extra cheese! It’s the right thing to do!

Bake for about 5 minutes or until cheese is melted.

Serve with your favorite toppings!

To Make Sheet Pan Nachos

Crockpot Chicken Nachos are an easy to make nacho recipe that’s loaded with all of your favorite ingredients, like enchilada sauce, Velveeta cheese, chicken, and so much more. Perfect for parties, a simple dinner, potlucks, and all other nacho-friendly occasions!

Crockpot Chicken Nachos

28-oz Can Enchilada Sauce

Cumin

Garlic Powder

Onion Powder

Chili Powder

Salt

Chicken Breasts (about 2 ½ pounds)

8-oz Block Velveeta Cheese,

11-oz Bag Tortilla Chips

Roma Tomatoes (deseeded and diced)

½ Cup Black Beans (rinsed and drained)

½ Cup Sweet corn (drained)

½ Red Onion (diced)

Ounces Colby Jack Cheese

jalapeños (sour cream, guacamole and minced cilantro)

Stir the enchilada sauce, cumin, garlic powder, onion powder, chili powder and salt together in a medium bowl.

Add the chicken to your slow cooker then add the Velveeta cubes around on top and pour on the enchilada sauce evenly.

Cover the pot with the lid then cook on low for 4 hours or on high for 2-3 hours or until the chicken reaches 265 degrees Fahrenheit.

Remove the chicken from the sauce and shred It in a large bowl using two forks or an electric mixer.

Stir the sauce in the pot until the cheese is fully melted then reserve 1 cup of the sauce.

Stir in the chicken then gradually pour the reserved cup of sauce back in until it’s to your liking.

Preheat the oven to 375 degrees Fahrenheit and line a large baking pan with parchment paper or aluminum foil.

Spread half of the chips out on the pan and sprinkle half of the chicken on top followed by half of the tomatoes, beans, corn, onion and cheese.

Layer the remaining chips on top then sprinkle the remaining chicken on top followed by the remaining tomatoes, beans, corn, onion and cheese.

Bake for 15-20 minutes or until the cheese is fully melted on top.

Serve with sliced jalapeños, sour cream, guacamole and cilantro if desired.

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Slow Cooker Creamy Chicken Nachos

Crockpot Chicken Nachos

Top 2 crockpot chicken nachos recipes from across the web

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Slow Cooker Creamy Chicken Nachos

Crockpot Chicken Nachos

The most viewed crockpot chicken nachos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine