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Slow Cooker Chicken Nachos

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Slow Cooker Chicken Nachos are a lightened up version of your favorite game day snack!



For the salsa

  • 1 14 ounce can fire roasted tomatoes
  • 1 1/2 pounds fresh cherry tomatoes, halved
  • 1/2 cup red onion, chopped
  • 1 jalepeño, seeded and chopped (add another one if you like it spicy)
  • 2 cloves garlic, chopped
  • 1/2 cup cilantro, chopped
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Juice of 1 lime

For the chicken

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon oregano
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon cumin

For the nachos

  • Multigrain chips, I used Food Should Taste Good Multigrain chips
  • 11 1/2 cups shredded sharp cheddar cheese
  • 1 avocado, diced
  • 1/4 cup black beans
  • 1/2 cup chopped red onion
  • 1/4 cup corn
  • Chopped cilantro
  • Greek yogurt or sour cream


For the salsa

  1. Place all the ingredients in a food processor or blender and pulse until well blended. Salt to taste.

For the chicken

  1. Place the chicken in the slow cooker. Sprinkle chicken with the salt, garlic powder, oregano, onion powder, and cumin. Add enough salsa to just cover the chicken, and cook on high for 2 hours. In the last 30 minutes of cooking, remove chicken, shred, and return to slow cooker to finish cooking. You will have extra salsa. I use extra for topping the nachos, and store the rest in the fridge.

For the nachos

  1. Preheat your broiler. Spread the chips out evenly on a large baking sheet. Sprinkle the cheese evenly over the chips. Place the baking sheet in the oven under the broiler until the cheese is melted, about 60-90 seconds. Watch carefully!
  2. Remove from oven, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, and corn. Return the sheet to the broiler for another 30-60 seconds. Remove and add the cilantro, drizzle some extra salsa and a little bit of the greek yogurt “sour cream”. Serve immediately!


*To make the greek yogurt “sour cream”, simply mix greek yogurt with a couple tablespoons of fresh lemon juice.