Prep Time: 10 mins | Servings: 4 people
This wonderful dish stood the test of time. It’s been one of my most popular recipes until now. It’s pretty easy to throw together, you can even place all the ingredients in the slow cooker of desired and cook it all day. No doubt, this Crockpot Taco Chicken Nachos recipe captured everyone’s attention and heart. If I have to pick one dish to enjoy for the rest of my life, this is one of my top options. Easy to make, incredibly delicious, kid-friendly, and something the entire family will love and enjoy! A treasure!
Ingredients
2 Boneless Chicken Breasts
3 c. of Salsa Mild, but you can use medium or hot if you prefer
3 tablespoons taco seasoning
1/2 c. Chicken Broth
1 c. Salsa Con Queso
1/2 Bag Tortilla Chips
1 8-ounces Bag of Shredded Mexican Blend Cheese
How to make Crockpot Taco Chicken Nachos
Step 1: In a crockpot, add the chicken. On top, pour the broth and sprinkle with the taco seasoning. Put the lid on and set it on high for an hour.
Step 2: Remove the cover. Add 1 1/2 cups of salsa. Replace the lid and continue to cook for 2 hours on low, stirring often.
Step 3: When done, shred the chicken with two forks. Add the rest of the salsa along with the salsa con queso. Stir well to combine and cook for another 30 to 45 minutes on low.
Step 4: On a plate, place about 10 to 15 chips. On top, add the chicken mixture and top with shredded cheese. If desired, you can heat the nachos in the microwave for 30 to 35 seconds to melt the cheese.
Step 5: Serve immediately. Enjoy!
Note:
You can place all the ingredients in the slow cooker and cook for 6 to 8 hours on low.
Ingredients
- 2 Boneless Chicken Breasts
- 3 c. of Salsa Mild, but you can use medium or hot if you prefer
- 3 tablespoons taco seasoning
- 1/2 c. Chicken Broth
- 1 c. Salsa Con Queso
- 1/2 Bag Tortilla Chips
- 1 8-ounces Bag of Shredded Mexican Blend Cheese
Instructions
Step 1: In a crockpot, add the chicken. On top, pour the broth and sprinkle with the taco seasoning. Put the lid on and set it on high for an hour.
Step 2: Remove the cover. Add 1 1/2 cups of salsa. Replace the lid and continue to cook for 2 hours on low, stirring often.
Step 3: When done, shred the chicken with two forks. Add the rest of the salsa along with the salsa con queso. Stir well to combine and cook for another 30 to 45 minutes on low.
Step 4: On a plate, place about 10 to 15 chips. On top, add the chicken mixture and top with shredded cheese. If desired, you can heat the nachos in the microwave for 30 to 35 seconds to melt the cheese.
Step 5: Serve immediately. Enjoy!
Notes
You can place all the ingredients in the slow cooker and cook for 6 to 8 hours on low.
