These Slow Cooker Chicken Taco Nachos are a flavorful, crowd-pleasing dish perfect for game days, family dinners, or any casual get-together. The chicken is slow-cooked until tender with a homemade taco seasoning blend, then shredded and served atop crispy tortilla chips with melted cheese and your favorite nacho toppings. This dish is sure to be a hit!

Why You’ll Love This Slow Cooker Chicken Taco Nachos 

This recipe combines the ease of a slow cooker with the fun of nachos. The slow-cooked chicken is infused with taco seasoning, onions, and garlic, making it juicy and flavorful. Plus, you can customize the toppings to suit everyone’s tastes, from classic nacho ingredients to additional veggies and sauces.

Ingredients

• ½ cup chicken broth
• 1 packet taco seasoning (or homemade mix)
• ½ cup diced onion
• 2 cloves minced garlic
• Sea salt and fresh black pepper, to taste
• 1 pound boneless chicken breasts
• 14-16 ounces plain salted tortilla chips
• 2 cups sharp cheddar cheese (white, yellow, or a mix)
• ½ cup sliced olives
• ½ cup diced tomatoes
• 1 tablespoon snipped scallions

Optional Toppings:

• Shredded lettuce
• Diced onions
• Pickled jalapenos
• Diced fresh avocado
• Black beans (add before heating)

For Serving:

• Sour cream
• Guacamole
• Salsa

How to Make Slow Cooker Chicken Taco Nachos

1. Cook the Chicken:

• In a 4-quart slow cooker, whisk together the chicken broth and taco seasoning. Stir in the diced onion and minced garlic.
• Season the chicken breasts with salt and pepper, then nestle them into the slow cooker. Cover and cook for 4 hours on high or 6-8 hours on low.

2. Shred the Chicken:

• Once cooked, remove the chicken breasts and let them rest for 5-10 minutes on a cutting board. Shred or chop the chicken into bite-sized pieces.
• Return the shredded chicken to the slow cooker and toss it with the juices. If the chicken is too juicy, cook on high with the lid off to reduce the liquid.

3. Prepare the Nachos:

• Preheat the oven to 350°F (175°C). On a large baking sheet (or two medium sheets), spread the tortilla chips out in an even layer.
• Drop spoonfuls of the shredded chicken over the chips and sprinkle generously with cheddar cheese.

4. Bake the Nachos:

• Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the chips are hot and slightly crispy.

5. Add Toppings:

• Remove the nachos from the oven and top with sliced olives, diced tomatoes, and scallions. Add any other desired toppings such as shredded lettuce, pickled jalapenos, or avocado.

6. Serve:

• Serve the nachos with sour cream, guacamole, and salsa on the side for dipping.

Slow Cooker Chicken Taco Nachos

Variations

• Spicy Nachos: Add diced jalapenos or sprinkle on a little cayenne pepper for extra heat.
• Vegetarian Version: Skip the chicken and top the nachos with black beans, refried beans, or grilled vegetables.
• Different Cheeses: Feel free to mix in other cheeses like Monterey Jack, pepper jack, or queso fresco for more flavor.

Equipment

• 4-quart slow cooker
• Large baking sheet
• Mixing bowls

Storage

• In the Refrigerator: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and assemble new nachos as needed.
• In the Freezer: Freeze any leftover shredded chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating and using on nachos.

What to Serve with Chicken Taco Nachos

These nachos are great on their own, but you can also serve them with a side of Mexican rice, refried beans, or a simple avocado salad. For drinks, try a refreshing margarita or ice-cold beer to round out the meal.

Tips

• Crispy Chips: For extra crispy chips, you can lightly bake the tortilla chips for 5 minutes before adding the toppings.
• Use Fresh Cheese: Grating your own cheese instead of using pre-shredded cheese will give you the best melting consistency.

FAQ

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work just as well and may even be juicier.

Can I make this recipe ahead of time?
Yes, you can make the slow-cooked chicken ahead of time and store it in the fridge. Just reheat it and assemble the nachos when you’re ready to serve.

Approximate Nutrition Information (per serving)

• Calories: 450
• Carbohydrates: 35g
• Protein: 30g
• Fat: 22g

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Yield: 8 Servings

Delicious and Easy Slow-Cooker Chicken Taco Nachos

Print

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• ½ cup chicken broth
• 1 packet of taco seasoning, or my homemade mix
• ½ cup diced onion
• 2 cloves minced garlic
• sea or kosher salt and fresh black pepper
• 1 pound boneless chicken breasts
• 14 - 16 ounces plain salted tortilla chips
• 2 cups sharp cheddar cheese, white or yellow or a mix
• ½ cup sliced olives
• ½ cup diced tomatoes
• 1 tablespoon snipped scallions

Any other toppings you like:

• shredded lettuce
• diced onions
• pickled jalapenos
• diced fresh avocado
• black beans, sprinkle these on before heating

For serving:

• sour cream
• guacamole
• salsa

Instructions

1. In a 4 quart slow-cooker whisk the broth and taco seasoning together. Stir in the onion and garlic.
2. Season the chicken with salt and pepper and nestle them into the slow-cooker.
3. Cook 4 hours on high or 6 - 8 on low.
4. Remove the chicken breasts to a cutting board and let them sit for 5 - 10 minutes.
5. Cut or shred the chicken into bite-sized pieces. Add them back to the slow-cooker and toss with the juices.
6. If the chicken is very juicy let it cook on high with the lid off to evaporate some of it off.
7. On a large baking sheet or 2 medium sheets lay the tortilla chips out.
8. Drop spoonfuls of the chicken over the chips. Sprinkle with cheese.
9. Bake until the cheese is melted and the chips are hot 10 - 15 minutes.
10. Top with the olives, tomatoes and scallions plus any other toppings you like.
11. Serve with sour cream, guacamole and/or salsa.

Nutrition Information:

Yield:

8

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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