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Crockpot Chicken Nachos Recipe is a must-try dish!

Turn your crockpot into a fiesta machine with these cheesy, saucy Slow Cooker Chicken Nachos! Tender shredded chicken is slow-cooked in salsa and queso, then spooned over crunchy tortilla chips and topped with melty Mexican cheese. Perfect for game day, parties, or an easy weeknight treat.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Appetizer, Main Dish
Cuisine: American-Mexican Fusion
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 cup mild salsa or medium/hot for more heat
  • 3 tablespoons taco seasoning
  • ½ cup chicken broth preferably low-sodium
  • 1 cup Salsa Con Queso Taco Bell brand recommended
  • ½ bag tortilla chips about 5–6 oz
  • 1 8 oz bag shredded Mexican blend cheese

Method
 

  1. Set the BasePlace chicken breasts into the slow cooker. Pour in chicken broth and sprinkle taco seasoning evenly over the top.
  2. Start CookingCover and cook on high for 1 hour.
  3. Add the SalsaAfter the first hour, add half of the salsa to the crockpot. Stir gently, cover again, and cook on low for 2 hours, stirring occasionally.
  4. Shred the ChickenUse two forks to shred the cooked chicken directly in the slow cooker.
  5. Make It CreamyStir in the remaining salsa and the Salsa Con Queso until well combined.
  6. Simmer to PerfectionContinue cooking on low for 30–45 minutes. If the mixture is too runny, increase to high heat in 10-minute increments, stirring occasionally until thickened to your liking.
  7. Build Your NachosOn individual plates or a serving platter, lay out 10–15 tortilla chips. Spoon the hot cheesy chicken mixture over the chips.
  8. Top It OffSprinkle with shredded Mexican blend cheese. For gooier nachos, microwave each plate for 30–35 seconds until the cheese is melted.

Notes

  • All-Day Option: Combine all ingredients in the slow cooker and cook on low for 6–8 hours, then shred and stir before serving.
  • Topping Ideas: Add sour cream, sliced jalapeños, diced tomatoes, or guacamole for extra flavor.
  • Make It a Meal: Serve over rice or in a tortilla bowl for a complete dinner.
  • Storage: Leftovers keep well refrigerated for up to 3 days. Reheat gently before serving.