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Table of Contents
🗝️ Key takeaways
- Crockpot chicken nachos is one of those super easy recipes that’s always a family favorite—fun food makes everyone happy!
- This nacho recipe is a great appetizer for game days (Super Bowl!) and parties and is an easy dinner recipe on busy weeknights.
- The best part is that you just dump the ingredients into your crockpot and let it do the work! No fuss.
Turn your kitchen into a Taco Bell nacho bar with this crockpot chicken nachos recipe.
The great thing about nachos is that the customizations are endless—have all your favorite Mexican toppings ready and maybe a margarita, too!
More of a taco kind of day? Try these easy crockpot ranch chicken tacos!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Use boneless, skinless chicken thighs instead of chicken breasts.
- Not a fan of Velveeta? You can use cream cheese instead. Just make sure it’s warmed to room temperature before adding it to the cooker.
- If you've got cheese to use up, you can make this creamy chicken nachos recipe extra gooey! Feel free to toss in some American cheese, sharp cheddar cheese, Monterey jack, or pepper jack.
- Pinto beans work in place of black beans, if you'd like.
- Make your own taco seasoning with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
- Kick up the heat with hot sauce, green chiles, or chipotle peppers—my personal favorite.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add boneless skinless chicken breasts, a can of cream of chicken soup, a can of black beans, Rotel tomatoes, sweet corn, Velveeta cubes, and a packet of taco seasoning to your crock pot. Cook on low for 6-8 hours.
- Shred the chicken with two forks and mix it into the sauce. Serve over corn chips.
🍴 Equipment
- slow cooker
🥫 How to store leftovers
Refrigerate leftover chicken nacho dip in an airtight container for up to four days. I recommend storing it without any chips, or they'll get soggy.
Gently reheat leftovers in the microwave in short bursts or on the stovetop for about 10 minutes. Stir it up so the mixture reheats evenly.
You can freeze leftovers for up to three months in an airtight container. Sometimes, I'll roll the nacho filling into tortillas to make freezer burritos!
Thaw frozen chicken nacho dip in the fridge before reheating and enjoy.
💭 Things to know
Expert Tip: Try to cut the Velveeta cheese into cubes so it melts evenly throughout the chicken nacho dip. It's the key to getting that cravable, gooey, nacho cheese flavor in every bite.
- Use up leftover rotisserie chicken instead of raw chicken breasts. Mix the cooked/shredded chicken into the sauce for the last 30 minutes.
- I like to use two forks to shred the chicken. Some people prefer to use a handheld mixer to break it down more quickly—that's up to you!
- Don't forget to add your favorite toppings. Sour cream, green onions, cilantro, pico de gallo, black olives, jalapenos, bell peppers, and sliced avocado are all fair game! Get creative with it.
- I recommend topping your crockpot chicken nachos with freshly shredded cheese, not the pre-shredded stuff. Store-bought shredded cheese doesn't melt into the gooey strands nachos are known for.
👩🍳 FAQs
Definitely Velveeta—it makes the creamiest sauce! American cheese, sharp cheddar, Monterey Jack, pepper Jack, and Colby jack cheeses are great for topping, though.
Yep! Simply cook the chicken mixture on high pressure for 15 minutes. Enjoy!
Can't slow-cook your nachos all day? That's okay! Reduce the cooking time to 2-3 hours on the high setting.
Party dips and salsas go best with crunchy tortilla chips—flour or corn! Or, spoon it over a bed of Mexican rice to make it a complete Tex-Mex meal. You can also scoop the filling into corn or flour tortillas to make chicken tacos! I've listed some more ideas below.
📚 Related recipes
- Taco Crescent Roll Pizza features ground beef taco meat, cheese, and fresh toppings—it's a sure-fire family favorite every Taco Tuesday!
- This Slow Cooker Santa Fe Chicken is an easy weeknight dinner with tons of flavor and almost zero prep time.
- Hearty and full of Tex-Mex goodness, Crockpot Chicken Tortilla Soup is one of my favorite recipes to feed a big family on a cold day!
🍽️ Serve with...
Make it a full meal with a side of Potluck Frito Corn Salad. Corn kernels, bell peppers, onions, cheese, and Fritos corn chips are covered in a creamy taco-flavored dressing—so tasty!
After the kids go to bed, enjoy your leftover chicken nachos with a Key Lime Pie Margarita. This delicious drink is creamy, tangy, and sweet like a key lime pie but packs a boozy punch.
Finish off the meal with a couple of Mexican Hot Chocolate Cupcakes. They're sweet and slightly spicy for a perfect post-nacho treat.
📞 The last word
I know a lot of people think of nachos as a snack but it's a full-fledged dinner recipe as far as I'm concerned.
Making a big pot of creamy chicken nachos means everyone can grab their own chips, mashed potatoes, noodles, or whatever and spoon on the goodness all by themselves.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️
📖 Recipe
Creamy Chicken Nachos
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1.5 pounds chicken breast, boneless & skinless
- 10.5 ounces cream of chicken soup, don't dilute
- 1 ounce Taco Seasoning
- 14 ounces Rotel tomatoes
- 15 ounces black beans, rinsed and drained
- 1 cup corn
- 4 ounces Velveeta, cubed
- Tortilla Chips
Toppings
- black olives
- green onions
- shredded Cheddar
- sliced jalapenos
Instructions
- Add all the nacho ingredients except the tortilla chips to the slow cooker.
- Cook on low for 6-8 hours.
- Shred chicken with 2 forks and mix into the sauce.
- Serve over tortilla chips topped with your favorite toppings.
Notes
- Use up leftover rotisserie chicken instead of raw chicken breasts. Mix the cooked/shredded chicken into the sauce for the last 30 minutes.
- Don't forget to add your favorite toppings. Sour cream, green onions, cilantro, pico de gallo, black olives, jalapenos, bell peppers, and sliced avocado are all fair game! Get creative with it.
- I recommend topping your crockpot chicken nachos with freshly shredded cheese, not the pre-shredded stuff. Store-bought shredded cheese doesn't melt into the gooey strands nachos are known for.
- Cut the Velveeta in cubes so it melts evenly.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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