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Slow Cooker Creamy Chicken Nachos

Slow Cooker Creamy Chicken Nachos are a cinch to throw together. My favorite thing about this recipe is that it can easily be transformed into tacos, a dip, or a burrito bowl. I love having versatile recipes like that in my weeknight dinner making aresenal!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 -10
Author Amy

Ingredients

  • 3 chicken breasts See note below
  • 1 can corn drained
  • 1 can black beans drained
  • 3/4 c. salsa
  • 1 can cream chicken soup
  • 1 T. honey
  • 1 T. lime
  • 1 pkg. taco seasoning
  • 4 oz. cream cheese room temperature
  • Chips
  • Grated Cheese
  • Cilantro for garnish
  • Guacamole sour cream, salsa, olives, diced tomatoes for serving, optional

Instructions

  • Add corn, beans, salsa, cream chicken soup, honey, lime, and taco seasoning to slow cooker. Stir to mix together.
  • Set chicken in slow cooker and give it a little stir so it's covered with sauce.
  • Cook on high for 4 hours or on low for 7-8 hours.
  • When you are ready to serve remove chicken and shred. Add chicken back to slow cooker. Add cream cheese and stir to until it's all melted.
  • Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Spray with nonstick baking spray.
  • Add a layer of chips to prepared baking sheet, followed by a layer of grated cheese, then repeat if desired. You can use as big, or small baking sheet as you want. And it's easy to make a few nachos or a lot depending on how many people you are serving. Just adjust the amount of chips you use.
  • Spoon Creamy Chicken Sauce over chips.
  • Sprinkle another layer of cheese over chicken sauce.
  • Bake for about 5-10 minutes or until the whole thing is heated through and bubbly. Cheese should be melted.
  • Serve immediately. Garnish with sour cream, salsa, guacomole, and cilantro if desired.
  • NOTE: I HAD SHREDDED CHICKEN ALREADY IN THE FREEZER THE DAY I MADE THESE SO I USED IT. I WAS ABLE TO REDUCE THE SLOW COOKER TIME BECAUSE MY CHICKEN WAS ALREADY COOKED. IN FACT, I COULD HAVE MADE THEM IN A SAUCEPAN IF I WANTED TO, OR I COULD HAVE LEFT THEM IN THE SLOW COOKER FOR THE SAME AMOUNT OF TIME LISTE IN THE DIRECTIONS. IT'S HARD TO MESS THIS RECIPE UP!
  • IF YOU MAKE MORE CHICKEN MIXTURE THAN YOU WANT TO USE FOR NACHOS IT MAKES FANTASTIC BURRITO BOWLS OR CHICKEN TACOS. IT MIGHT EVEN BE BETTER THE NEXT DAY!