Of all the crockpot chicken recipes out there, I never thought I would be making chicken nachos, but this is an awesome way to make your regular nachos taste better. And the best part is, all you have to do is dump all ingredients into a crockpot, and a couple of hours later, scoop it all up and dump it on top of your nachos!
How To Make Chicken Nachos In A Crockpot?
This is the easiest recipe ever. All you have to do is dump everything in the crockpot and cook it on high for 2 hours or on low for 4
Place the diced chicken, condensed cream of chicken soup, water, drained black beans, and Rotel tomatoes, cumin, salt, and pepper to taste, inside the pot of your slow cooker and cook on high for 2 hours, or on low for 4. Spoon the hot chicken mix over the nachos and top with the shredded Colby Jack cheese and your favorite toppings. Serve immediately.
Storage Tips
If you want to make this ahead of time or store any leftover chicken, wait until it has cooled down to room temperature and store in an airtight container in the fridge for up to 3 days or in the freezer for up to 4 months. Do not attempt to store any leftover nachos once you have poured the chicken and sauce over them. They will become soft and mushy with the sauce. Store the nachos and chicken separately.
Recipe Variations
You can use ground beef instead of chicken. Add chopped onion and green bell peppers if you want more veggies. If you don’t have condensed cream of chicken soup, use any other condensed cream soup you have on hand. Check the seasoning once the chicken is cooked, and add more salt if needed.
