Almost 0 prep time - you'll love these easy Crockpot Creamy Chicken Nachos! Perfect for parties or a cozy night in, they're cheesy, delicious, and a crowd-pleaser!
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
* Nutrition information does not include toppings or tortilla chips.Storage:Refrigerate leftover chicken nacho dip in an airtight container for up to four days.You can freeze leftovers for up to three months in an airtight container. Tips:
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.