🥑 Crockpot Creamy Chicken Nachos
Ingredients:
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2 lbs boneless, skinless chicken breasts or thighs
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1 packet taco seasoning (or homemade taco seasoning)
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1 cup salsa (mild, medium, or hot — your choice)
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1 (8 oz) block cream cheese, softened and cut into cubes
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1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
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1/2 cup sour cream (optional, for extra creaminess)
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Tortilla chips, for serving
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Toppings: sliced jalapeños, diced tomatoes, chopped cilantro, sliced black olives, diced avocado, sour cream, lime wedges, etc.
Instructions:
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Add chicken to crockpot:
Place chicken breasts or thighs in the slow cooker. Sprinkle taco seasoning over the chicken. -
Add salsa and cream cheese:
Pour salsa over the chicken. Add cream cheese cubes on top. -
Cook:
Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until chicken is tender and shreds easily. -
Shred chicken:
Use two forks to shred the chicken directly in the crockpot. Stir in sour cream (if using) and 1 cup shredded cheese until melted and creamy. -
Assemble nachos:
Spread tortilla chips on a large baking sheet or oven-safe platter. Spoon creamy chicken mixture evenly over the chips. Sprinkle extra cheese on top. -
Melt cheese:
Place under a broiler for 3–5 minutes or until cheese is melted and bubbly. -
Add toppings and serve:
Add jalapeños, tomatoes, cilantro, avocado, sour cream, lime wedges — whatever you love.
Tips:
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For extra heat, add a can of diced green chilies or chopped jalapeños to the crockpot.
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Use rotisserie chicken to speed things up — just mix with salsa, cream cheese, and seasoning in the crockpot to melt and blend.
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This can be a great party appetizer or a main dish!
Want a slow cooker version with black beans and corn or a sheet-pan version instead?
