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!
- 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
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 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!
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.
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