Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it is recommended to thaw it first for even cooking. If cooking from frozen, increase the cook time by 1–2 hours and ensure the chicken reaches an internal temperature of 165°F.

How can I make this recipe spicier?

For extra heat, use a hot salsa, add a diced jalapeño, or mix in a teaspoon of cayenne pepper or crushed red pepper flakes. A can of Rotel tomatoes with green chilies is also a great addition.

What can I use instead of Salsa Con Queso?

If you don’t have Salsa Con Queso, substitute it with ¾ cup of Velveeta cheese mixed with 2 tablespoons of extra salsa. Alternatively, use shredded cheese melted with a little milk for creaminess.

Crockpot Taco Chicken Nachos

Description

These easy crockpot chicken nachos are the perfect combination of tender shredded chicken, creamy cheese, and bold Mexican flavors, all piled onto crispy tortilla chips. This beginner-friendly slow cooker recipe is ideal for busy weeknights, game nights, or casual gatherings.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 cup mild salsa (or medium/hot for more spice)
3 tablespoons taco seasoning
½ cup low-sodium chicken broth
1 cup Salsa Con Queso
½ bag tortilla chips
1 (8 oz) bag shredded Mexican blend cheese

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Instructions

Prepare the Chicken: Place the chicken breasts in the crockpot and pour the chicken broth over them to keep them moist. Sprinkle the taco seasoning evenly over the top.
Begin Cooking: Cover and cook on high for 1 hour. Add half of the salsa and stir slightly to distribute the flavors. Lower the heat to low and continue cooking for 2 more hours, stirring occasionally.
Shred the Chicken: Once the chicken is tender, use two forks to shred it directly in the crockpot. The meat should pull apart easily.
Combine Ingredients: Add the remaining salsa and Salsa Con Queso to the shredded chicken mixture. Stir well to ensure everything is evenly coated. Let it cook on low for an additional 30–45 minutes. If the mixture is too runny, turn the heat to high and cook uncovered for 10-minute increments, stirring occasionally, until the excess liquid evaporates.
Assemble the Nachos: Arrange tortilla chips on a serving plate and spoon the cheesy chicken mixture over them, making sure to distribute it evenly.
Add the Toppings: Sprinkle shredded cheese on top. If you prefer melted cheese, microwave the nachos for 30–35 seconds or place them under the broiler for a minute until bubbly.

Notes

For a spicier version, add diced jalapeños, hot salsa, or extra chili powder.
If you prefer a thicker mixture, stir in 2 ounces of softened cream cheese.
Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Serve with sour cream, guacamole, or chopped fresh cilantro for extra flavor.
If using pre-cooked shredded chicken, reduce the slow cooker time to 1 hour on low.

Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Category: Dinner, Appetizer
Method: Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 plate of nachos
Calories: 372
Sugar: 4g
Sodium: 1240mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 25g
Cholesterol: 74mg