Crock Pot Shredded Chicken Nachos Recipe

Name: Crock Pot Shredded Chicken Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken breasts, boneless, skinless; 1 (1 ounce) package taco seasoning mix; 1 (15 ounce) can pinto beans, drained; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1 (4 1/2 ounce) can green chilies; 2 tablespoons lime juice; 1/4 cup low sodium chicken broth; 10 ounces tortilla chips; 4 ounces colby-monterey jack cheese, shredded; 3/4 cup sour cream; 3/4 cup salsa; 1/4 cup green onion, chopped; 1/4 cup black olives, sliced; 2 tablespoons fresh cilantro, chopped; 1 lime, cut into 12 wedges

Servings: persons

2 lbs chicken breasts, boneless, skinless
1 (1 ounce) package taco seasoning mix
1 (15 ounce) can pinto beans, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (4 1/2 ounce) can green chilies
2 tablespoons lime juice
1/4 cup low sodium chicken broth
10 ounces tortilla chips
4 ounces colby-monterey jack cheese, shredded
3/4 cup sour cream
3/4 cup salsa
1/4 cup green onion, chopped
1/4 cup black olives, sliced
2 tablespoons fresh cilantro, chopped
1 lime, cut into 12 wedges

1
Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies, chicken stock and lime juice.
2
Cover; cook on Low setting for 7 to 8 hours. High setting for 4 hours.
3
Just before serving, place all the recommended topping ingredients in individual serving dishes (cheese, sour cream, salsa, green onions, black olives, cilantro, and limes). Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
4
To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs chicken breasts, boneless, skinless, 1 (1 ounce) package taco seasoning mix, 1 (15 ounce) can pinto beans, drained, 1 (14 1/2 ounce) can diced tomatoes, undrained, and more.

Yes, Crock Pot Shredded Chicken Nachos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock Pot Shredded Chicken Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions