Prep Time: 10 mins | Yield: 4 Servings
These Crockpot Taco Chicken Nachos are loaded with spectacular flavors that you will surely love! From the chicken to the cheese, you will be amazed at how delicious these treats are.
Ingredients:
½ c Chicken Broth
½ Bag Tortilla Chips
3 c of Salsa, Mild, but you can use medium or hot if you prefer
1 c Salsa Con Queso
2 Boneless Chicken Breasts
3 tablespoons taco seasoning
1 8 ounces Bag of Shredded Mexican Blend Cheese
Directions:
Lay the chicken breasts to the bottom of your crockpot. Add the chicken broth over the chicken breasts.
Sprinkle the taco seasoning over the chicken breasts. Make sure to fully coat them.
Cover and seal the crockpot, then cook the chicken breasts for about an hour over high heat.
Add ½ cup of salsa, then stir until well incorporated.
Cover the pot again, then cook the chicken for 2 more hours on a low setting. Stir every once in a while. Use two forks to shred the chicken breasts into small pieces.
Add the other half of the salsa together with the salsa con queso into the slow cooker, then stir until well incorporated.
Cover the pot again, then cook the dish for 30 to 45 more minutes on a low setting.
Put 15 chips onto a clean plate. Spoon chicken mixture over the chips.
Sprinkle shredded cheese over each nacho.
Serve and enjoy!
Notes:
Feel free to use Rotel tomatoes for this recipe or green chilis if you want a spicy version.
You can cook this in the slow cooker for 6 to 7 hours on low heat.
Feel free to melt the cheese in the microwave for a few minutes before serving.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.