Creamy Chicken Nachos Crockpot (Printer-Friendly)
Slow-cooked tender chicken blended with creamy sauce and cheese for a savory nacho topping.
# What You’ll Need:
→ Protein
01 -
2 pounds diced raw chicken breast, cut into 1-inch pieces
→ Sauce and Liquids
02 -
2 (10.5-ounce) cans cream of chicken soup, preferably low sodium
03 -
1 (10-ounce) can Rotel diced tomatoes and green chilies, including liquid
→ Vegetables and Legumes
04 -
1 (15-ounce) can black beans, drained and rinsed (optional)
→ Dairy
05 -
2 cups shredded sharp cheddar cheese
→ Seasonings
06 -
1 teaspoon salt
07 -
1/2 teaspoon ground black pepper
→ Serving
08 -
Sturdy tortilla chips, for serving
# Steps to Follow:
01 -
Dice the chicken breasts into uniform 1-inch pieces to ensure even cooking and moisture retention.
02 -
Place diced chicken into the slow cooker. Add both cans of cream of chicken soup and pour in the entire can of Rotel, including the liquid. Stir in black beans if using, mixing until all chicken pieces are thoroughly coated.
03 -
Lightly sprinkle salt and black pepper over the mixture. Cover the slow cooker and set to low for 4 to 6 hours or high for 2 to 3 hours, until the chicken is tender and easily shredded with a fork without drying out.
04 -
Once the chicken is fully cooked, stir in the shredded cheddar cheese until it melts completely, creating a glossy, creamy texture.
05 -
Spoon the warm cheesy chicken mixture generously over sturdy tortilla chips. Garnish with optional toppings such as sour cream, diced avocado, sliced jalapeños, chopped cilantro, or olives as desired.
# Helpful Hints:
01 -
For best melting results, shred your own cheese rather than using pre-packaged shredded varieties.
02 -
Use low sodium soup to better control seasoning and avoid excessive saltiness.
03 -
This dish is naturally gluten-free if using gluten-free soup and chips.
04 -
Leftovers keep well refrigerated for up to three days and reheat gently with a splash of milk to restore creaminess.