Crockpot Taco Chicken Nachos

Crockpot Taco Chicken Nachos are a crowd-pleasing, flavorful dish that combines tender shredded chicken, zesty taco spices, and all your favorite nacho toppings.

The best part is that your slow cooker does most of the work—just set it and forget it until you’re ready to assemble. Perfect for parties, game days, or a fun family dinner, these nachos are sure to be a hit with everyone!

Kitchen Equipment Needed

• Slow cooker (crockpot)
• Cutting board and knife
• Mixing bowls (optional)
• Baking sheet or large platter (for assembling nachos)

Ingredients Overview

• Chicken: Boneless, skinless chicken breasts or thighs become deliciously tender after a few hours in the crockpot.
• Taco seasoning: A blend of chili powder, cumin, garlic powder, and other spices infuse the chicken with classic Tex-Mex flavor.
• Salsa: Keeps the chicken moist while imparting extra flavor and a bit of tanginess.
• Tortilla chips: Crispy base for all your toppings.
• Cheese: A gooey, melty layer of shredded cheese ties everything together.
• Toppings: Customize with beans, jalapeños, lettuce, tomatoes, guacamole, or sour cream.

Ingredients

• 1 1/2 to 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 packet (about 1 oz) taco seasoning (or homemade)
• 1 cup salsa (mild, medium, or hot)
• 1/2 cup chicken broth (or water)
• 1 bag tortilla chips
• 2 cups shredded Mexican blend cheese (or cheddar, Monterey Jack, etc.)
• Optional toppings:
  • Black beans, drained and rinsed
  • Sliced jalapeños
  • Chopped lettuce
  • Diced tomatoes
  • Sour cream or Greek yogurt
  • Guacamole or diced avocados
  • Fresh cilantro

Directions

1. Prep the chicken: Place the chicken breasts in the slow cooker. Sprinkle the taco seasoning over the chicken, then pour in the salsa and chicken broth.
2. Cook: Cover the crockpot and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
3. Shred the chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat with the sauce. Keep it on the “warm” setting until you’re ready to assemble the nachos.
4. Assemble: Preheat your oven to 400°F (200°C) if you plan to melt the cheese in the oven (optional but recommended). Spread tortilla chips in a single layer on a baking sheet or large oven-safe platter. Top with the shredded taco chicken, beans (if using), and shredded cheese.
5. Melt the cheese: Bake for 5–10 minutes or until the cheese is melted and bubbly. Keep an eye on it to avoid burning.
6. Garnish and serve: Remove the nachos from the oven and add any additional toppings like jalapeños, lettuce, tomatoes, sour cream, guacamole, and cilantro. Serve immediately.

Prep Time

10 minutes

Cook Time

4–5 hours (low) or 2–3 hours (high)

Total Time

4–5 hours 10 minutes (depending on your crockpot setting)

Nutrition (per serving, serves 6)

• Calories: ~390
• Protein: ~30g
• Fat: ~15g
• Carbohydrates: ~35g
• Fiber: ~5g
• Sugar: ~3g

Expert Tips

• Choose your heat level: Adjust the spice by using mild or spicy salsa, or add a dash of hot sauce for extra kick.
• Keep it crisp: For the crispiest chips, add the chicken and cheese just before baking.
• Batch cooking: Double the chicken portion and freeze half for a quick taco or burrito filling later.

FAQs

Can I use frozen chicken?
Yes. If using frozen chicken, increase the cooking time by about 1 hour on low. Ensure the chicken is fully cooked (165°F) before shredding.

Do I need to brown the chicken first?
It’s not necessary for this recipe, but you can sear the chicken in a pan if you want an extra layer of flavor.

How can I make this dish gluten-free?
Check your taco seasoning and tortilla chips to ensure they’re labeled gluten-free. Otherwise, the rest of the ingredients are typically gluten-free.

Storing & Reheating

• Storing: Place leftover chicken in an airtight container in the refrigerator for up to 3 days. Store leftover chips separately to avoid sogginess.
• Reheating: Reheat the chicken in a skillet over medium heat or in the microwave. Assemble fresh nachos as desired.

Substitutions & Variations

• Low-carb option: Serve the taco chicken in lettuce wraps or over cauliflower rice instead of tortilla chips.
• Vegan version: Swap the chicken for jackfruit or black beans, use a vegan cheese alternative, and skip the sour cream.
• Different proteins: Try ground turkey, shredded beef, or even tofu crumbles for a twist on classic nachos.

Crockpot Taco Chicken Nachos

Crockpot Taco Chicken Nachos are a crowd-pleasing, flavorful dish that combines tender shredded chicken, zesty taco spices, and all your favorite nacho toppings.

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Equipment

• - Slow cooker (Crockpot)
• - Cutting board and knife
• - Mixing bowls (optional)
• - Baking sheet or large platter (for assembling nachos)

Ingredients

  

• - 1 1/2 to 2 pounds boneless skinless chicken breasts (or thighs)
• - 1 packet about 1 oz taco seasoning (or homemade)
• - 1 cup salsa mild, medium, or hot
• - 1/2 cup chicken broth or water
• - 1 bag tortilla chips
• - 2 cups shredded Mexican blend cheese or cheddar, Monterey Jack, etc.
• - Optional toppings:
• - Black beans drained and rinsed
• - Sliced jalapeños
• - Chopped lettuce
• - Diced tomatoes
• - Sour cream or Greek yogurt
• - Guacamole or diced avocados
• - Fresh cilantro

Instructions

 

• **Prep the chicken**: Place the chicken breasts in the slow cooker. Sprinkle the taco seasoning over the chicken, then pour in the salsa and chicken broth.
• **Cook**: Cover the crockpot and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
• **Shred the chicken**: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat with the sauce. Keep it on the “warm” setting until you’re ready to assemble the nachos.
• **Assemble**: Preheat your oven to 400°F (200°C) if you plan to melt the cheese in the oven (optional but recommended). Spread tortilla chips in a single layer on a baking sheet or large oven-safe platter. Top with the shredded taco chicken, beans (if using), and shredded cheese.
• **Melt the cheese**: Bake for 5–10 minutes or until the cheese is melted and bubbly. Keep an eye on it to avoid burning.
• **Garnish and serve**: Remove the nachos from the oven and add any additional toppings like jalapeños, lettuce, tomatoes, sour cream, guacamole, and cilantro. Serve immediately.