Crockpot Taco Chicken Nachos

A delicious and easy-to-make dish perfect for taco night, featuring tender shredded chicken, zesty taco seasoning, and cheesy goodness atop crispy tortilla chips.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 servings

Course: Main Course, Snack

Cuisine: Mexican, Tex-Mex

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
1 packet taco seasoning
1 can black beans, drained and rinsed You can substitute with pinto beans if desired.
1 can corn, drained
1 cup salsa Choose your preferred heat level.
2 cups tortilla chips
2 cups shredded cheese (cheddar or Mexican blend) For a spicier twist, consider pepper jack.

Toppings

sour cream Serve on the side for customization.
jalapeños Fresh or pickled, according to preference.
avocado Sliced or diced.
cilantro Chopped for freshness.

Method

Preparation

In your crockpot, combine the shredded chicken, taco seasoning, black beans, corn, and salsa. Mix it well to distribute everything evenly.
Set your crockpot to low and let it cook for about 4 hours, or until everything is heated through and the flavors have melded beautifully.

Baking

When your mixture is ready, preheat the oven to 350°F (175°C).
Spread the tortilla chips evenly over a baking sheet, creating a solid base.
Spoon the chicken mixture generously over the chips, making sure to get an even distribution.
Sprinkle a hearty amount of cheese over the top of your nachos.
Bake in the oven for 10-15 minutes or until the cheese is completely melted and bubbling.

Notes

If you have leftovers, let the nacho mixture cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. To keep chips crispy, consider serving the chicken mixture on fresh chips if reheating.