Slow Cooker Chicken Nachos are a  delicious dinner that is super easy to get into the crockpot and will be ready when you get home! My family love these nachos. They are perfect for parties or anytime you need to feed a crowd.

If you are looking for another fabulous crockpot recipe, try making baked potatoes in the crockpot, life-changing!

Slow-cooker-chicken-nachos

 

What you Need for Slow Cooker Shredded Chicken Nachos

Chicken Breasts or Thighs
Chili powder
Cumin
Garlic powder
Onion powder
Salt
Pepper
Oregano
Green chilis
1 Can Rotel
Lime Juice

Tortilla chips

Your Topping choices will take your nachos from good to totally amazing. We love to layer the cheese, don’t scrimp.  Every chip deserves some cheese. I personally think black beans are extra delicious. Here is a list of toppings we like to use..

  • Shredded cheddar cheese
  • Sliced jalapeno
  • Olives
  • Fresh chopped tomatoes
  • Corn
  • Black beans
  • Salsa
  • Sour cream
  • Avocado or Guacamole

I have been eating a little bit more dairy-free and Paleo so I love my shredded chicken on a lettuce wrap and just omit the cheese and sour cream! This chicken is so yummy I don’t even miss the cheese. Delish!

Paleo Mexican Chicken Lettuce Wraps

Slow-cooker-chicken-nachos.jpg
5 from 4 votes

Slow Cooker Shredded Chicken Nachos Recipe

Slow Cooker Chicken Nachos are a  delicious dinner that is super easy to get into the crock pot and will be ready when you get home! My family loves these nachos.
Prep Time 30 minutes
Cook Time 3 hours

Equipment

  • Pressure Cooker

Ingredients  

  • 1 Pound Boneless, skinless chicken thighs (frozen or thawed)
  • 1 tbsp Chili Powder
  • 1 1/2 tsp Cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp Oregano
  • 1 can Green Chilis (4 ounces)
  • 1 can Rotel
  • 2 tbsp Lime Juice

Instructions 

  • Place chicken thighs in the bottom of the slow cooker. 
  • Place remaining ingredients through lime juice in slow cooker. 
  • Cover and cook on low for 6-8 hours or high for 3-4 hours
  • Once cooked, shred chicken with two forks. 
  • Serve chicken over tortilla chips and top with your favorite toppings.

Notes

Possible Toppings
Shredded cheddar cheese
Sliced jalapeno
Olives
Fresh chopped tomatoes
Corn
Black beans
Salsa
Sour cream

Nutrition

Calories: 107kcal | Carbohydrates: 5g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 311mg | Potassium: 443mg | Fiber: 1g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg
Servings: 6
Course: Main Course
Cuisine: Mexican
Author: Cindy Hopper

For more chicken recipes try:

Cindy Hopper combines a BFA in Art Education along with the practical experience of raising children to share simple crafts for kids, DIY projects, holiday inspiration, recipes, printables, and approachable ideas for simple and happy living. Don’t miss a thing! Sign up to get crafty ideas, recipes, sewing tutorials, and more delivered right to your inbox. Follow Skip to My Lou on FB to find out the latest news! Join me at Pinterest and Instagram for an extra dose of fun!


About Cindy Hopper

Learn More

you may also like

Comments

  1. Loved this recipe! Flavor was good my whole family loved it. Will make them again!

  2. Can never go wrong with shredded chicken in taco form! So good and easy to make. 🙂

  3. Hi. Wondering if I could substitute skinless chicken breasts for the chicken thighs? I am sure you probably can. However, the time will need to be adjusted because the white meat cooks quicker. Any ideas on timing for the skinless boneless chicken breasts? Thanks!

  4. looks fantastic.. want to make for family on friday. what size can of rotel diced tomatoes with green chilies and will chicken breasts work as well or more flavor with the thighs? thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating