Crockpot Chicken Nachos
Nachos for dinner are always a good idea, and this is my favorite way to make them! These crockpot chicken nachos are loaded with tender salsa chicken, black beans, corn, and lots of melty cheese, all piled onto crispy tortilla chips. The chicken cooks away in the crockpot with salsa and taco seasoning, so there’s very little hands-on work. Just assemble everything and pop it under the broiler. Perfect for a fun Friday night family dinner or a game day spread when you’ve got a crowd to feed.
By the way, if you love a fun crockpot dinner for a crowd, I’ve got plenty more inspiration for you! Check out my crockpot Dr. Pepper ribs, crockpot Mexican beef enchilada casserole, crockpot pulled pork mac and cheese sliders, and crockpot sweet chili sloppy Joes.
Ingredients & Overview
Prefer a printable version of the recipe card? No worries, you’ll find one at the bottom of this post! I recommend that you don’t skip the coming sections though for more details and guidance to help you create the best results first time.
- Chicken breasts: Boneless, skinless chicken breasts work best, but chicken thighs are a great alternative.
- Taco seasoning: Use your favorite packet, mild or spicy.
- Salsa: Any jarred salsa works well, so choose your preferred heat level.
- Corn: Canned corn keeps things easy, but thawed frozen corn works too.
- Black beans: Drain and rinse before using, or swap for pinto beans.
- Cheddar cheese: Use shredded cheddar, Monterey Jack, or a Mexican cheese blend.
- Roma tomatoes: Add freshness and a little juiciness.
- Jalapeños: Remove the seeds for less heat, or skip them for a milder version.
- Tortilla chips: Choose thick, sturdy chips that can handle plenty of toppings.
First up, we’re cooking the chicken with salsa and taco seasoning until it’s tender and easy to shred.
Once that’s ready, it’s just a case of piling everything onto a baking sheet with the tortilla chips, beans, corn, and cheese.
Pop it under the broiler to melt the cheese, then add the fresh tomatoes and jalapeños before serving.
Recipe Notes & Tips
- Drain the chicken if it’s particularly saucy: Use a slotted spoon to lift the shredded chicken out of the crockpot so you don’t end up with soggy nachos.
- Spread the chips out: Use a large baking sheet so the chips aren’t piled too high. This helps distribute the toppings more evenly.
- Keep an eye on the broiler: The cheese only needs a few minutes to melt, and tortilla chips can burn quickly.
- Add fresh toppings last: Wait until the nachos come out of the oven before adding the tomatoes and jalapeños. You can also add extra like sour cream, guac – whatever you fancy!
- Serve immediately: Nachos are best eaten straight away while the cheese is melted and the chips are still crunchy.
Serving Ideas
These crockpot chicken nachos are great for a casual family dinner, but they’re also perfect for a game day spread or feeding a crowd. You can cook and shred the chicken earlier in the day, then assemble the nachos and melt the cheese just before everyone is ready to eat.
Set out bowls of sour cream, guacamole, extra salsa, and sliced jalapeños so everyone can add their own toppings. If you’re putting together a bigger game day spread, serve the nachos alongside buffalo chicken dip, queso, or a platter of wings.
For a party, I like the idea of making a couple of smaller trays rather than one huge batch. That way, you can bring out a fresh tray of hot, cheesy nachos when the first one disappears, instead of leaving them sitting out and getting soggy!
Crockpot Chicken Nachos
Ingredients
- 3-4 chicken breasts
- 1 packet taco seasoning
- 16 oz salsa
- 15.25 oz can of whole kernel corn drained
- 15.25 oz can of black beans drained and rinsed
- 2 cups shredded cheddar cheese
- 2-3 roma tomatoes
- 2 jalapenos
- 11 oz tortilla chips
Instructions
- Place the chicken breasts in your crockpot, sprinkle over the taco seasoning, and pour the salsa on top.
- Cover and cook on high for 3–4 hours or low for 6–8 hours, until the chicken is cooked through and tender.
- Shred the chicken using two forks, then stir it back into the salsa and cooking juices.
- Line a large rimmed baking sheet with parchment paper and spread the tortilla chips out in an even layer.
- Spoon the shredded chicken over the chips, followed by the corn and black beans. Add as much or as little of each as you like.
- Sprinkle the shredded cheddar cheese evenly over everything.
- Pop the nachos under the broiler for a few minutes, keeping a close eye on them until the cheese is melted.
- Meanwhile, finely chop the Roma tomatoes and slice the jalapeños. Remove the jalapeño seeds if you'd prefer less heat.
- Scatter the tomatoes and jalapeños over the warm nachos and serve straight away. Enjoy!
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