Creamy chicken nachos in a slow cooker

Table of Contents

Components:

Regarding the chicken:

Three to four two-pound boneless, skinless chicken breasts
One packet of ranch seasoning mix (1 oz)
One packet of taco spice mix (1 oz)
One 10-ounce can of undrained chopped tomatoes with green chilies (like Rotel)
One 4-ounce can of chopped green chiles (optional; adds more heat)
One cup of water or chicken broth

Regarding the Creamy Sauce:

One box (8 oz) of softened cream cheese
Half a cup of sour cream
One cup of shredded cheddar cheese, or a Monterey Jack and cheddar blend
Half a cup of milk or heavy cream (for added creaminess)

Regarding the nachos:

About 6 to 8 cups of tortilla chips
One cup of cheddar cheese, shredded (for topping)
Topping options include salsa, guacamole, diced tomatoes, sliced green onions, jalapeños, and fresh cilantro.

Directions:

1. Use a Crock Pot to cook the chicken:

In the crock pot, put the chicken breasts.
Season the chicken breasts with taco seasoning mix and ranch seasoning mix.
Over the chicken, pour the chicken stock, diced green chilies (if using), and diced tomatoes with green chilies (including juice).
Cook on low for 6–7 hours or on high for 3–4 hours while covered. The chicken should shred easily and be tender.

2. Tear up the chicken:

After cooking, take the chicken out of the crock pot and use two forks to shred it.
Add the chicken shreds back to the crock pot and stir them into the sauce. Coat the chicken in the tasty liquid by giving it a good stir.

3. Get the creamy sauce ready:

Combine the heavy cream (or milk), sour cream, cheddar cheese, and softened cream cheese in a another bowl and stir until smooth. If necessary, you can soften the cream cheese a little bit in the microwave.
Stir everything together thoroughly after adding the creamy mixture to the chicken. To enable the cheese to melt and the sauce to thicken, simmer it on low for another half hour. To get the consistency you want, add a little more milk if it’s too thick.

4. Put the nachos together:

Cover a big dish or baking sheet with a thick layer of tortilla chips.
Make sure that each chip has some of the creamy goodness on top by spooning the creamy chicken mixture over them.
Cover the chicken with the remaining shredded cheddar cheese.

5. Optional: Melt the cheese.

You can broil the nachos for two to three minutes until the cheese is bubbling and golden if you want to melt the cheese on top. Keep a watchful eye out to avoid scorching!

6. Decorate and Present:

Add guacamole, salsa, chopped tomatoes, green onions, jalapeños, or fresh cilantro on top of the nachos.
Enjoy your delicious, creamy chicken nachos right away!

Advice:

Make it hotter by adding sliced jalapeños or a small amount of hot sauce to the crock pot while the chicken is cooking, or by adding fresh jalapeños on top after the nachos are put together.
Add vegetables: While the chicken is cooking, you can add chopped bell peppers, onions, or corn to the crock pot for a more well-rounded meal.
Serve as a meal: These creamy chicken nachos make a great party snack or main course. To complete the meal, serve a simple salad or a side of refried beans.
Remaining creamy chicken can be kept in the refrigerator for up to three or four days in an airtight container. For a second round of nachos, reheat and serve over fresh chips.

Easy to make, highly customizable, and a huge hit with guests are Crock Pot Creamy Chicken Nachos! This dish will go quickly whether it’s served at a casual gathering, game day, or family dinner. Have fun!