• Prep Time: 10 minutes
  • Cooking Time: 8 hours
  • Serves: 8-10 servings

Whip up delicious, easy chicken nachos with this slow cooker recipe

  • Recipe Submitted by on

Category: Main Dish, Healthy Recipes, Chicken

 Ingredients List

  • 2½”“3 lbs boneless skinless chicken breasts
  • 14½ oz can diced tomatoes with green chiles
  • 1 small onion, finely diced
  • 1 tsp paprika
  • 1½ tsp garlic powder
  • 1 tsp chicken bouillon
  • salt and pepper to taste
  • tortilla chips
  • shredded cheddar cheese
  • nacho toppings, such as cilantro, beans, sour cream, sliced green onions, sliced olives, pickled jalapeños, chopped tomatoes and salsa

 Directions

1. Place chicken breasts, diced tomatoes (with juice), diced onion, paprika, garlic powder and bouillon in the slow cooker then stir to combine. Cook on low for 6”“8 hours or on high for 3”“4 hours. Stir occasionally during the first hour to ensure bouillon cube is completely dissolved and incorporated into the mixture.

2. Once the chicken is cooked and fall-apart tender, turn the slow cooker off, remove breasts from liquid then shred chicken. Place shredded chicken into a large mixing bowl. Using a slotted spoon, remove veggies from the liquid that is still in the slow cooker. Add the veggies to the chicken then stir to combine. Add as much cooking liquid to shredded chicken as needed to make it moist and juicy then discard remainder of the cooking liquid. Stir to combine then season with salt and pepper to taste. Set chicken aside while you prepare the nachos.

3. Preheat oven to 350 degrees then select an ovenproof plate or baking sheet. Add a layer of tortilla chips then sprinkle with desired amount of shredded cheese. Repeat the layering of tortilla chips and cheese until you have enough nachos to feed the hungry crowd. Bake nachos for 6”“8 minutes””until the cheese is nicely melted.

4. Top hot nachos with plenty of shredded chicken and any toppings that you desire. Serve while the cheese is nice and gooey! Enjoy!

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