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Crockpot Chicken Nachos Recipe (My Viral Slow Cooker Chicken Nachos Recipe)

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Last Updated on July 14, 2025 by Allison Lancaster

These creamy Crockpot Chicken Nachos are a quick and easy slow cooker dinner your whole family will love. Made with just a few ingredients, this budget-friendly chicken nacho recipe is perfect for busy weeknights and always a crowd favorite.

If your evenings are anything like mine, dinnertime can feel like a race against the clock. That’s why I always keep this Crockpot Chicken Nachos recipe in my back pocket. It’s one of the easiest and most delicious slow cooker meals I’ve ever made.

A plate of nachos topped with shredded chicken, melted cheddar and jack cheese, and salsa, served on a white dish with a stack of shredded cheese in the background.

Why You’ll Love Crockpot Chicken Nachos

This recipe has stood the test of time because it is:

  • Made with just 7 easy ingredients
  • Quick to prep with almost no chopping
  • Perfect for weeknights, potlucks, or game day
  • Family-friendly and customizable
  • Great for leftovers and meal prep

These nachos are creamy, flavorful, and full of Tex-Mex goodness. You can serve them on tortilla chips, in taco shells, or even over rice for a versatile, no-fuss dinner.

A plate of nachos topped with shredded chicken and melted cheese, with a mound of grated cheese in the background.

Ingredients for Crockpot Chicken Nachos

You only need a handful of ingredients to make this recipe. Most of them are pantry staples and fridge favorites.

Two raw chicken breasts on a kitchen counter with shredded cheese, a bowl of tortilla chips, and several jars of salsa or sauce in the background.
  • 2 boneless, skinless chicken breasts (or use chicken thighs): I’ve used boneless skinless chicken breasts for this recipe, but you could also use shredded chicken from boneless skinless chicken thighs if you’d prefer or if you have leftovers. Perdue chicken is great, but you can use your favorite brand of raw chicken.
  • 1 packet taco seasoning: My favorite is the Aldi brand of low-sodium taco seasoning.
  • 1 cup low-sodium chicken broth: you can also use regular chicken broth, but I have tested both regular and lower sodium types in this recipe and I personally think the lower sodium tastes better. 
  • 1 jar mild salsa (or medium for more heat): I love using Aldi’s brand of mild salsa for this recipe. Feel free to add a hot salsa to add a bit of spice to your nachos. Chili powder could also be added to the salsa mixture for a kick of heat. Pico de Gallo is another great option for this nacho recipe.
  • 1 jar Taco Bell Salsa Con Queso (Velveeta works as a substitute): Get the Taco Bell brand of Salsa Con Queso…just trust me on this. Honestly, any brand will work but I really like the flavor that the Taco Bell brand gives to these easy chicken nachos.
  • Tortilla chips
  • Shredded cheese (optional, for topping)
350

Optional add-ins: black beans, corn, or a can of Rotel for extra flavor and texture.

How to Make Chicken Nachos in the Slow Cooker

Step 1: Add Ingredients

Place the raw chicken in your Crockpot along with the taco seasoning and chicken broth. Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours.

Step 2: Add Salsa

About halfway through the cook time or after 2 hours on high, add the salsa. This helps infuse the chicken with extra flavor and moisture.

Step 3: Shred the Chicken

Once the chicken is cooked through, use two forks to shred it directly in the slow cooker. It should be tender and pull apart easily.

Step 4: Add Queso and Finish Cooking

Stir in the Salsa Con Queso and allow everything to heat together for another 15 to 20 minutes on high. This will make the mixture creamy, cheesy, and ready for nachos.

Step 5: Serve

Spoon the hot chicken and queso mixture over tortilla chips and top with your favorite toppings like shredded cheese, green onions, sour cream, or diced tomatoes.

Chicken breasts in a slow cooker topped with red salsa and surrounded by juices, ready to be cooked.

Topping Ideas for Chicken Nachos

Here are some great topping combinations for your slow cooker chicken nachos:

  • Shredded cheddar, Monterey Jack, or Mexican blend cheese
  • Chopped green onions
  • Diced tomatoes or pico de gallo
  • Jalapeños or green chiles
  • Sliced black olives
  • Sour cream or Greek yogurt
  • Diced avocado or guacamole
  • Fresh lime juice or cilantro

Let everyone in the family build their own nacho plate with their favorite toppings.

Storage and Leftover Tips

Refrigerate:
Store leftover chicken mixture in an airtight container for up to 3 days.

Reheat:
Reheat on the stovetop over medium heat or in the microwave. Stir occasionally and add a splash of broth if the mixture has thickened too much.

Freeze:
Freeze the chicken mixture in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving.

More Ways to Use the Chicken Nacho Mixture

This creamy chicken is not just for nachos. Here are other easy dinner ideas:

  • Tacos: Spoon the mixture into taco shells with shredded lettuce and cheese
  • Enchiladas: Roll the chicken into tortillas, cover with enchilada sauce and cheese, and bake
  • Rice Bowls: Serve over cooked rice with toppings for a hearty bowl
  • Quesadillas: Use the chicken mixture and shredded cheese inside flour tortillas
  • Sliders: Add to small buns for a quick lunch or party appetizer

What to Serve with Crockpot Chicken Nachos

Turn your nachos into a full meal with one of these simple side dishes:

  • Spanish rice or cilantro lime rice
  • Corn on the cob
  • Black beans or refried beans
  • A simple green salad
  • Fresh fruit or a pineapple salsa

Expert Tips for the Best Crockpot Chicken Nachos

  • Use a quality salsa: Cheaper salsas can be watery and may result in a thinner sauce. Look for one with minimal added liquid.
  • Go with low-sodium broth: It gives you more control over the flavor and salt level.
  • Let the queso warm slowly: Stirring it in at the end and giving it time to melt ensures a smooth texture.
  • Thicken runny mixtures: If the finished mixture is too thin, leave the lid off and cook on high for 30 to 45 more minutes or stir in a few tablespoons of cream cheese.

Slow Cooker Chicken Nachos FAQ’s:

Can I Use Rotel?

Yes! If you want spicy nachos, add a can of Rotel tomatoes (diced tomatoes with green chilies) that would be a great addition to these crockpot chicken Rotel nachos.

How Else Can I Use This Mixture?

You can use the mixture on regular tacos as well! Simply follow the instructions and just add the taco chicken mixture to the taco shells.

It also would make a great filling for my easy cheesy chicken enchiladas. Just use the mixture instead of beef or chicken and add it to the tortillas before you roll them up.

Ladle the mixture over rice for great easy dinners your family will love, too!

What if my mixture turns out runny?

There could be a variety of reasons for this. Things such as chicken that has been frozen for a while, salsa with a high water content, etc.

To fix this simply cook your mixture in your slow cooker on high for 30-45 additional minutes, stirring frequently. If you’re in a hurry you can simply drain off any excess liquid.

Cream cheese could also be added to thicken the mixture.

Do I have to use a certain kind of salsa?

No, this is a completely personal preference! I prefer mild salsa while my husband prefers hot salsa so we settle in the middle for a medium salsa. I do recommend using a name-brand or high-quality salsa so you don’t have a lot of water content in your mixture.

This Crockpot Chicken Nachos recipe is a weeknight staple in my kitchen. It’s hearty, flavorful, and incredibly simple to prepare. Whether you’re using it for nachos, tacos, rice bowls, or enchiladas, it’s a meal that’s sure to become a family favorite.

Slow cooker meals like this are made for busy nights when you need dinner on the table with minimal effort. If you make this recipe, I’d love to hear how it turned out. Leave a comment or tag me on Pinterest so I can see your version.

Crockpot Chicken Nachos Recipe:

Crockpot Chicken Nachos

Crockpot Chicken Nachos

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes

These Crockpot Chicken Nachos are an easy slow cooker dinner the whole family will love. Creamy, cheesy, and packed with flavor, this crowd-pleasing nacho recipe is perfect for busy weeknights or game day.

Ingredients

  • 2 Boneless Chicken Breasts
  • 1 Cups of Salsa Mild, but you can use medium or hot, if you prefer
  • 3 Tbsp taco seasoning
  • 1/2 Cup Chicken Broth
  • 1 Cup Salsa Con Queso
  • 1/2 Bag Tortilla Chips
  • 1 8 Oz. Bag of Shredded Mexican Blend Cheese

Instructions

    1. Place chicken breasts in crockpot.
    2. Add chicken broth.
    3. Cover with taco seasoning.
    4. Cover and cook on high for 1 hour.
    5. Add half of salsa.
    6. Cover and cook on low for 2 hours, stirring occasionally.
    7. Shred chicken.
    8. Add the remainder of the salsa.
    9. Add salsa con queso.
    10. Stir mixture together.
    11. Cook on low for 30-45 minutes. If your mixture has too much liquid, cook on high in 10-minute increments, stirring occasionally until the texture is to your liking.
    12. Place approximately 10-15 chips on a plate.
    13. Add the chicken mixture on top of chips.
    14. Add shredded cheese (any amount that you desire) to top of the nachos.
    15. If you would like to melt the shredded cheese, you can place the nachos in the microwave for 30-35 seconds.

Notes

If you prefer to put all of the ingredients in the slow cooker and cook all day, you can. Just cook on low for 6-8 hours!

If your mixture turns out runny, simply drain off the excess juice or turn your slow cooker on high for 30-45 minutes.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 56mgSodium: 930mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 19g

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36 Comments

  1. These chicken nachos look amazing and easy to make! Thanks for sharing the recipe!!!

  2. Is there an instant pot version of this recipe??

  3. Hi! I used 4 boneless chicken breasts and doubled the recipe. It is soupy. Is it supposed to be?

    It is cooking now. It smells good.

    Thank you.
    Lori

    1. It should not be! You could add a bit of cornstarch if it’s too soup…however the juice does make it really good 🙂

  4. 3 stars
    I made this with 4 chicken breasts and it’s super soupy. I think I’ll just do 1 cup of broth next time to see if that helps.

    1. What kind of salsa did you use? Sometimes some salsa brands are more runny than others and can cause this (I’ve found out the hard way!)

      1. Curious George says:

        Okay….. so what salsa do you use?

  5. While I have not made this, you really don’t need the broth, or you can just add very little. A lot of juice will cook out of the chicken since so many B/S breasts have solution added, etc. Or, once breasts have cooked, siphon off the juice. Consistency is usually king in this type recipe. Tailor it as you go along. Just a suggestion…

  6. For the cooking time, how long would you cook the chicken with the chicken broth if the chicken is frozen? Same amount of time?

  7. 5 stars
    Will this work for already cooked chicken?

    1. Sure!! Just don’t use the 2-4 hour cook time to cook the chicken breast – start after that!

  8. Is there a way to let it cool all day on low while at work instead of adding stuff every so many hours?

  9. Teri Johnson says:

    Looks delicious! How many servings would you say this recipe serves?

  10. Amber McMillion says:

    4 stars
    Found this on Pinterest and I’m so excited to try it tonight! I also got excited when I saw your blog name because I live in Lancaster, PA and thought maybe you did too-haha!

    1. Aww thank you so much! Let me know how you like it!! And no 🙁 I get that alot though! I need to visit Lancaster PA sometime! My last name is Lancaster though!!

  11. Kelli Slaughter says:

    5 stars
    I made this a few weeks ago and mine was soupy as well. It was super good though. My son ask me to make it again today, and I’m going to, but could you make it with some kind of steak instead of chicken.

    Thanks Kelli

  12. Is there any downsides to letting it cook all day instead of putting stuff in every hour? Like will it affect the recipe to leave it cooking all day?

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