Description

These Set-It-and-Forget-It Crockpot Chicken Nachos are a fantastic choice for any gathering, featuring tender chicken, zesty flavors, and plenty of melted cheese. Perfect for game days or casual meals, they come together in minutes and deliver irresistible taste and colorful presentation.

Ingredients

Scale

3–4 Chicken Breasts
1 Packet Taco Seasoning
16 Ounces Salsa
15.25 oz Can of Whole Kernel Corn
15.25 oz Can of Black Beans
2 Cups Shredded Cheddar Cheese
2–3 Roma Tomatoes
2 Jalapeños
About 11 oz. Tortilla Chips

Cook Mode Prevent your screen from going dark

Instructions

Layer the chicken in the crockpot and sprinkle with taco seasoning.
Pour salsa over the chicken and cover.
Cook on High for 3-4 hours or Low for 6-8 hours.
Shred the chicken once cooked and mix it back into the sauce.
Prepare a baking sheet with parchment paper.
Spread tortilla chips on the baking sheet.
Spoon the shredded chicken mixture over the chips, then layer with black beans and corn.
Sprinkle cheese over the top and broil until melted, about 2-5 minutes.
Garnish with diced tomatoes and sliced jalapeños before serving.

Notes

For a unique twist, mix in different types of cheese like pepper jack.
Make sure chicken is tender but not overcooked for best texture.
Store leftovers in an airtight container and consume within 3 days.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 30g
Cholesterol: 80mg