Who doesn’t love an easy and delicious recipe? These Crockpot Taco Chicken Nachos are one of my favorite recipes right now. They are so easy and delicious…something the entire family will love!
This recipe is enough for my husband and I, with leftovers for lunch the next day. If you are feeding a family of 4, you may want to double the recipe.
First, add two boneless chicken breasts (thawed) to your crockpot. Add chicken broth and taco seasoning. You do not have to mix these ingredients together, just throw it all in the crockpot. Cover and cook on high for 1 hour.
Next, add 1/2 of your salsa on top of the chicken breasts. Cover and cook on low for 2 hours. Occasionally, stir ingredients together and ‘flip’ chicken.
Shred the chicken with two forks, add in queso and remainder of salsa. Cook on low for 30-45 minutes.
Place chips on plate, add chicken mixture to chips.
Add shredded cheese to the top (as much as you please!). If the cheese doesn’t melt as much as you would like, you can microwave the nachos for 30-35 seconds.
Crockpot Taco Chicken Nachos
- 2 Boneless Chicken Breasts
- 3 Cups of Salsa Mild, but you can use medium or hot, if you prefer
- 3 Tbsp taco seasoning
- 2 Cups Chicken Broth
- 1 Cup Salsa Con Queso
- 1/2 Bag Tortilla Chips
- 1 8 Oz. Bag of Shredded Mexican Blend Cheese
Place chicken breasts in crockpot
Add chicken broth
Cover with taco seasoning
Cover and cook on high for 1 hour
Add 1.5 cups of salsa
Cover and cook on low for 2 hours, stirring occasionally
Add remainder of salsa (1.5 cups)
Add salsa con queso
Stir mixture together
Cook on low for 30-45 minutes
Place approximately 10-15 chips on plate
Add chicken mixture on top of chips
Add shredded cheese (any amount that you desire) to top of nachos
If you would like to melt the shredded cheese, you can place the nachos in the microwave for 30-35 seconds