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Crockpot Chicken Nachos (Viral Pinterest Recipe)

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Last Updated on January 22, 2024 by Allison Lancaster

Are you looking for an easy crockpot meal that makes a delicious dinner any night of the week? These Crockpot Chicken Nachos are the perfect supper plan when you’re craving Mexican food. This viral Pinterest recipe is beloved by thousands and is sure to make your family happy!

Slow cooker chicken nachos are one of my favorite recipes right now because they are so easy to make and delicious. They are something the entire family will love for an easy weeknight dinner!

Crockpot Chicken Nachos on a white plate, topped with melted shredded cheese.

Crockpot creamy chicken nachos is one of the first recipes that I shared here and it has stood the test of time. It’s still one of the most shared recipes to date and I know why- with only 7 ingredients, it’s easy on the wallet as well as a family favorite.

This budget-friendly chicken nachos recipe is one that will quickly become a family favorite recipe for years to come!

Crockpot chicken nachos with shredded cheese on a white plate.

Some people wait until the fall to pull out their slow cooker, but I use mine year-round. With two little ones running around, it’s the only way we get dinner cooked some nights. Not to mention it’s kid-friendly and great for leftovers for lunch the next day. Easily add your favorite toppings to suit your preferences!

Crockpot Chicken Nachos Ingredients & Substitutions:

Chicken: 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.

Salsa: 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.

Taco seasoning: My favorite is the Aldi brand of low-sodium taco seasoning.

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. 

Salsa Con Queso: 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. You can also substitute 3/4 cup of Velveeta if you don’t have Salsa Con Queso but if you do that you will want to add a bit more salsa into your mixture.

How To Make Crockpot Chicken Nachos

  • Add chicken to the crockpot with broth and seasoning.
  • Cover and cook on high.
  • Add salsa and cook a bit more.
  • Shred chicken breasts with forks
  • Add the queso and more salsa.
  • Top tortilla chips with mixture.
  • Add shredded cheese if desired
Crockpot chicken nachos mixture in the slow cooker.

Equipment You’ll Need

Crockpot: I have used this Hamilton Beach slow cooker for 4 years now and just ordered another one. I love it so much!

Serve

There are so many possibilities when it comes to delicious toppings for your chicken nacho dish. You can keep it classic with just shredded cheese (cheddar cheese or anything else you’d prefer) and diced tomatoes, or get adventurous and add green onions, black olives, jalapeno peppers, black beans, pinto beans, a dollop of sour cream, or avocado.

How To Store Crockpot Chicken Nachos

Store the mixture in an airtight container in the fridge for up to 3 days. 

To reheat them, pop the cheesy chicken into the microwave or warm it on the stovetop.

Add the crockpot nachos mixture to the tortilla chips and you have a quick and easy way to feed your family when they get home from school, work or just need a delicious snack on the weekend.

You can make the chicken mixture ahead of time too, which makes it even easier to pull together at dinnertime!

Recipe 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.

More Easy Chicken Recipes You’ll Love

I hope you enjoy this easy and delicious recipe for Crockpot chicken nachos! If you try it, please come back and leave me a comment letting me know how you liked it. And if you have any questions, please feel free to ask! I love hearing from you!

Crockpot Chicken Nachos Recipe:

Crockpot Chicken Nachos

Crockpot Chicken Nachos

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes

Are you looking for an easy crockpot meal that makes a great dinner any night of the week? These Crockpot Chicken Nachos are the perfect supper plan when you’re craving Mexican food.

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: 6 Serving Size: 1
Amount Per Serving: Calories: 372Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 74mgSodium: 1240mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 25g

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34 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 πŸ™‚

  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 πŸ™ 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

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