Description
These Set-It-and-Forget-It Crockpot Chicken Nachos feature tender chicken, zesty salsa, and melted cheese. Perfect for a quick dinner or festive gathering.
Ingredients
- Chicken Breasts (3-4)
- Taco Seasoning (1 packet)
- Salsa (16 ounces)
- Whole Kernel Corn (15.25 oz can, drained)
- Black Beans (15.25 oz can, drained and rinsed)
- Shredded Cheddar Cheese (2 cups)
- Roma Tomatoes (2-3)
- Jalapeños (2)
- Tortilla Chips (about 11 oz.)
Instructions
- Layer the chicken in the crockpot.
- Sprinkle taco seasoning over the chicken and pour in salsa.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken in the pot and mix with juices.
- Preheat oven to broil and prepare a baking sheet.
- Spread tortilla chips on the baking sheet.
- Top chips with shredded chicken, corn, and black beans.
- Sprinkle cheese over the top of the nachos.
- Broil for 3-5 minutes until cheese is melted and bubbly.
- Add fresh tomatoes and jalapeños after broiling.
- Serve warm and enjoy!
Notes
Use boneless, skinless chicken breasts for easier shredding.
For a vegetarian version, substitute chicken with more beans and veggies.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg