Description
Creamy Crockpot Chicken Nachos are the ultimate no-fuss appetizer or weeknight dinner. Tender slow-cooked chicken shredded into a rich, seasoned cream cheese sauce, piled high on crispy tortilla chips and finished with melted cheddar and fresh toppings. Perfect for parties, game day, or just because.
Ingredients
2 boneless skinless chicken breasts
8 oz cream cheese, cubed
2 tablespoons taco seasoning
1 ½ cups shredded cheddar cheese
1 bag tortilla chips
1 cup diced tomatoes
¼ cup chopped fresh cilantro
½ cup sour cream or ranch dressing
Instructions
1. Place chicken breasts in the crockpot.
2. Add cubed cream cheese and sprinkle taco seasoning over the top.
3. Cover and cook on low for 5–6 hours or high for 3 hours.
4. Once cooked, shred the chicken using two forks and mix it into the creamy sauce.
5. Spread tortilla chips onto a serving platter or baking sheet.
6. Spoon the creamy chicken mixture over the chips.
7. Top with shredded cheddar cheese and broil for 1–2 minutes if desired.
8. Add diced tomatoes, chopped cilantro, and drizzle sour cream or ranch dressing on top.
9. Serve immediately while hot and cheesy.
Notes
For a spicier version, add jalapeños or hot sauce to the chicken mixture.
You can swap cheddar with pepper jack or Mexican blend cheese.
Keep chicken mixture in the crockpot on warm to serve a nacho bar at parties.
- Prep Time: 10 minutes
- Cook Time: 5–6 hours
- Category: Appetizer, Main Dish
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate of nachos
- Calories: 430
- Sugar: 2g
- Sodium: 640mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg