Crockpot Creamy Chicken Nachos (Printer-Friendly Version)
Tender chicken, creamy soup, and cheddar combine for a rich nacho topping ideal for casual get-togethers.
# Ingredients Needed:
→ Protein
01 -
1 pound raw chicken breast, diced into 1-inch pieces
→ Canned Goods
02 -
2 cans (10.5 oz each) cream of chicken soup, low sodium preferred
03 -
1 can (10 oz) Rotel diced tomatoes with green chilies, including juice
04 -
1 can (15 oz) black beans, drained and rinsed (optional)
→ Dairy
05 -
2 cups shredded sharp cheddar cheese
→ Seasoning
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Serve With
08 -
Tortilla chips, sturdy variety for topping
# Step-by-Step Directions:
01 -
Dice the raw chicken breasts into uniform 1-inch pieces to ensure even cooking and juiciness.
02 -
Place diced chicken, cream of chicken soup, Rotel with its juice, and black beans (if using) into the slow cooker. Mix thoroughly until chicken is coated evenly.
03 -
Lightly season the mixture with salt and black pepper. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken is tender and easily shredded with a fork.
04 -
Stir in shredded cheddar cheese until fully melted and mixture becomes creamy and glossy.
05 -
Spoon the hot, cheesy chicken mixture over tortilla chips. Garnish with desired toppings such as sour cream, avocado, sliced jalapeños, fresh cilantro, or olives.
# Helpful Hints:
01 -
Use cooked rotisserie chicken to reduce prep and cook time. Shredding fresh cheese ensures optimal melting and texture.
02 -
Let leftovers cool before storing in an airtight container; refrigerate up to three days or freeze in single portions.