The BEST Crockpot Creamy Chicken Nachos

Crockpot Chicken Nachos are loaded with shredded chicken, beans, corn, and cream cheese to make them creamy! They are hearty enough for a quick and easy dinner recipe or a great appetizer!

Add everything to the slow cooker (yep, only one-pot) and let it cook for a few hours, then pull the chicken. These nachos are creamy and oh so cheesy! Grab some tortilla chips and load them with your favorite Mexican toppings!

Most of the time I love living out here in the middle of nowhere. Sometimes it would be so nice to swing through Taco Bell and grab dinner though!

Honestly, these crockpot nachos are so quick and easy to make that it might even take you more time to load up and hit the local Mexican restaurant than it will make this recipe!

There are lots of options with this recipe too. Use it for a dip, serve it as a nacho bar, make sheet-pan nachos, or roll it up in a tortilla and make it into a burrito! There’s something for everyone in the family to love and that’s the BEST kind of meal! No complaining tonight!

We love nachos so much I created Philly Cheesesteak Nachos and Pulled Pork Nachos! Both are amazing! You can also check out my Beef Burrito Skillet recipe that’s great with tortilla chips.

Time Saving Tips

How to make Chicken Nachos in the Crockpot

I’m not kidding when I tell you the slow cooker is going to do all the work here! There really isn’t much to it! Even if you’re working and running kids around you’ll have time whip this up for dinner!

STEP 1: Add chicken, corn, beans, salsa (or Ro-tel), honey, lime, taco seasoning to crockpot.

STEP 2: Stir & Cook on high for 4 hours or on low for 6 hours. Your house will smell amazing!

STEP 3: Remove chicken and shred. Add cream cheese. Replace the lid on the slow cooker. Check out the easiest way to shred chicken!

STEP 4: Add chicken back to the slow cooker. Stir until cream cheese and chicken are incorporated.

How to assemble chicken nachos.

NACHO BAR: This is a great option for game day or other parties! Once everything is set out you’re free to enjoy the day without having to be stuck in the kitchen!

• Leave nacho meat in the slow cooker on warm
• Set out a basket of tortilla chips.
• Prepare all your favorite nacho toppings.
• Let everyone make their own nachos exactly as they want!

SHEET PAN NACHOS: I really like this option of I’m serving dinner with my family.

• Preheat oven to 375 degrees.
• Line a baking sheet with aluminum foil for easier cleanup.
• Add a layer of tortilla chips.
• Spoon cream cheese chicken mixture over chips.
• Sprinkle on extra cheese! It’s the right thing to do!
• Bake for about 5 minutes or until cheese is melted.
• Serve with your favorite toppings!

What to serve with Crock Pot Nachos

The sky is the limit when it comes to fun toppings! Here are a few of our favorites!

• Tomatoes, onions, olives, sour cream
• Guacamole or diced avocados
• Tomatillo Salsa – You’ve gotta try this addicting stuff
• Pineapple Salsa – Sweet and savory together!
• Cream Cheese Salsa – Two ingredients and amazing
• Zucchini Salsa – I learned how to make this in Mexico and I love it!
• Instant Pot Spanish Rice – So easy!
• Refried Bean Dip – Baked version of Texas Trash

Grab my Crock Pot Chicken Nachos Recipe!

I’m guessing you love quick and easy meals as much as I do! That’s how we have to roll right? You just might find yourself serving these crockpot nachos quite regularly! The cream cheese makes them so creamy and since I own a dairy farm I’m all about creamy and cheesy!

Slow Cooker Creamy Chicken Nachos

Crockpot Chicken Nachos are loaded with shredded chicken, beans, and corn! They are hearty enough for a quick and easy dinner recipe or a great appetizer! Add everything to the slow cooker and let it cook for a few hours, then pull the chicken. These nachos are creamy, thanks to cream cheese, and oh so cheesy! Grab some tortilla chips and load them with your favorite Mexican toppings!

4.2 from 10 votes

Print Pin Rate

Course: Appetizer, Main Dish

Cuisine: Mexican

Keyword: Crock Pot Nachos, Crockpot Chicken Nachos, Slow Cooker Chicken Nachos

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 8

Calories: 307kcal

Author: Amy

Ingredients

• 2 chicken breasts See note below
• 15.25 ounces corn drained
• 15 ounce black beans drained
• 3/4 cup salsa
• 1 TBSP honey
• 1 TBSP lime
• 1.25 ounces taco seasoning
• 8 ounces cream cheese room temperature
• Tortilla Chips
• Grated Cheese
• Cilantro, diced tomatoes, sliced olives, sliced onions, diced avocado, sour cream

Instructions

To Make Chicken Nachos

• Add chicken, corn, beans, salsa (or Ro-tel), honey, lime, taco seasoning to crockpot.
• Cook on high for 4 hours or on low for 6 hours.
• Remove chicken from slow cooker and add cream cheese. Replace the lid on the slow cooker. Shred chicken.
• Add chicken back to the slow cooker. Stir until cream cheese and chicken are incorporated.

To Serve as a Nacho Bar

• Leave nacho meat in the slow cooker on warm
• Set out a basket of tortilla chips. Prepare all your favorite nacho toppings. Let everyone make their own nachos exactly as they want!

To Make Sheet Pan Nachos

• Preheat oven to 375 degrees. Line a baking sheet with aluminum foil for easier cleanup.
• Add a layer of tortilla chips.
• Spoon cream cheese chicken mixture over chips.
• Sprinkle on extra cheese! It’s the right thing to do!
• Bake for about 5 minutes or until cheese is melted.
• Serve with your favorite toppings!

Notes

NOTE: Nutritional information doesn’t include additonal cheese or toppings.

NOTE: Store leftover nacho meat in an airtight container in the fridge for up to 4 days. To reheat microwave until warmed through.

Nutrition

Calories: 307kcal | Carbohydrates: 31g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 687mg | Potassium: 624mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1072IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg

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