Crockpot Chicken Nachos
A delicious and effortless dish combining shredded chicken, beans, and zesty salsa atop crunchy tortilla chips, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup salsa (your choice of heat)
- 2 cups tortilla chips
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced (for topping)
- 1/2 cup sour cream (for serving)
- Chopped cilantro (for garnish)
Instructions
Preparation
- Combine your cooked shredded chicken, black beans, corn, and salsa in the slow cooker. Stir everything together to create a uniform mixture.
Layering
- Layer the tortilla chips evenly over the mixture in the slow cooker.
Add Cheese
- Sprinkle shredded cheese generously over the tortilla chips.
Cooking
- Cover the slow cooker with a lid and set it to low. Allow it to cook for about 2 to 3 hours.
Serve
- When it’s done, serve your nachos warm, topped with diced avocado, a dollop of sour cream, and a sprinkle of cilantro.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Consider variations such as adding jalapeños for spice, using different cheeses, or swapping out chicken for vegetables to customize your nachos.