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Delicious Easy Crockpot Chicken Nachos topped with shredded chicken and melty cheese.

Slow Cooker Shredded Chicken Nachos

Juicy shredded chicken piled onto crispy chips, perfect for a casual family dinner or a party platter.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the shredded chicken
  • 2 pounds boneless skinless chicken breasts or thighs Cooked until tender and easily shredded
  • 1 cup salsa Adjust based on spiciness preference
  • 1/2 cup chicken broth For added moisture and flavor
  • 1 tablespoon salt Adjust based on salsa saltiness
  • 1 tablespoon black pepper
For the nachos
  • 8 cups sturdy tortilla chips Restaurant style preferred for better crunch
  • 2 cups shredded cheese (cheddar and Monterey Jack mix) Freshly grated for best melting
  • 1 cup cold toppings (sour cream, guacamole, diced tomatoes, cilantro) Add after baking to maintain freshness

Method
 

Cook the Chicken
  1. Place the chicken breasts or thighs in the slow cooker and add salsa, chicken broth, salt, and black pepper.
  2. Cook on low for 4 hours or until the chicken is tender and shreds easily.
  3. Once done, shred the chicken while warm and mix it back into the cooking liquid to keep it moist.
Prepare Nachos
  1. Preheat the oven to 400°F (200°C).
  2. On a large sheet pan, layer chips evenly.
  3. Sprinkle a light layer of cheese over the chips.
  4. Add a generous amount of shredded chicken, followed by more cheese.
  5. Bake in the preheated oven for 10 to 15 minutes, until the cheese is melted and bubbly.
Serve
  1. Top with cold toppings such as sour cream, guacamole, tomatoes, and cilantro before serving.
  2. Serve immediately for best crunch.

Notes

For best results, use sturdy chips and layer ingredients thoughtfully to prevent sogginess. Make the chicken ahead of time for easy assembly at mealtime.