Crock Pot Chicken Nachos
For a crowd-pleasing appetizer or an easy dinner, turn on your slow cooker and walk away. These Crock Pot Chicken Nachos require only a few ingredients and about 10 minutes of prep!
Ingredients
- 1 (1 ounce) envelope taco seasoning
- 2 lbs. boneless, skinless chicken breasts (or chicken thighs)
- 1 (16 ounce) jar of salsa
- 8 ounces tortilla chips (or more, as needed)
- 2 cups shredded cheddar cheese (or more, as needed)
- Additional toppings: sliced black olives, sliced green onions, guacamole, avocado, sour cream, salsa, or jalapeno peppers
Directions
- 1
Spray slow cooker with nonstick cooking spray. Place chicken in bottom of slow cooker, sprinkle with taco seasoning, and pour salsa over top. Cook on HIGH for 2-3 hours, or on LOW for 4-6 hours. When chicken is finished cooking, shred with a fork and return to slow cooker.
- 2
Keep chicken warm in slow cooker until ready to serve nachos.
- 3
Place tortilla chips on a large serving platter (or a rimmed baking sheet). Spoon hot, shredded chicken over tortilla chips and top with shredded cheese. The cheese will melt from the heat of the chicken; or you can place the nachos under the broiler for a few minutes to get the cheese crispy and browned on top. Garnish with additional toppings of choice!