Loaded, creamy Crockpot Chicken Nachos are about to be your new favorite dinner! Shredded chicken, black beans, and corn are slow cooked in a zesty sauce, then ladled over tortilla chips for the ultimate crowd-pleaser. Just add your favorite Tex-Mex toppings and dig in!
Move over taco night! You might have thought your kids would never give up Taco Tuesday, but once they try these Crockpot Chicken Nachos, they’re going to want to have them for dinner 7 nights a week. I mean, who can resist nachos for dinner?! (Answer: Absolutely no one.)
Although these nachos work as a game day appetizer or potluck favorite, they’re filling enough that you can make them into a meal—the black beans and chicken make them extra satisfying. The irresistible sauce is made with salsa, taco seasoning, and cream cheese, so it’s zippy, flavorful, and creamy all at the same time.
Why I LOVE this recipe!
- Effortless – With as little as 10 minutes of prep, this is an effortless dump-and-go slow cooker recipe. Add everything to the crockpot, cook it, then shred the chicken and stir in the cream cheese.
- Customizable – There are endless variations when it comes to nachos. Don’t be afraid to make this easy dinner recipe your own!
- Kid-Approved – It’s always a win when your kids clean their plates, and they will definitely do just that with these Crockpot Chicken Nachos!
Ingredients + Substitutions
- Boneless skinless chicken breast or chicken thighs – Either will work as long as they’re boneless and skinless.
- Taco seasoning – Use store-bought or homemade taco seasoning.
- Salsa – Buy mild salsa if you’re making nachos for kids, or choose a fiery variety for a game-day app.
- Black beans
- Sweet corn
- Cream cheese – Use the kind that comes in a block.
- Mexican blend cheese – Cheddar cheese works too if that’s what you prefer.
- Tortilla chips
Recipe Tips
- Choose your chicken wisely – If you need to cook your Crockpot Chicken Nachos on the longer end of the time range, boneless skinless chicken thighs are a better choice than breasts because they’re less likely to dry out.
- Don’t stir in the cream cheese right away – You don’t have to soften it on the counter first, just let your crockpot do the work! Set it on top of the shredded chicken mixture and close the lid for 5 minutes. The steam will soften the cream cheese enough that it will stir in easily and smoothly. If you try stirring it in right away, it will be lumpy.
- Let the shredded cheese melt – The heat from the chicken mixture will melt the shredded cheese that you add to your nachos if you give it a few minutes. If you’re in a rush or your creamy chicken has cooled a bit, pop the nachos in the microwave to melt the cheese.
- Don’t add all of the chicken to all of the chips – If you do this and end up having leftovers, the chips will get soggy. Instead plate and serve as you go so you can easily save leftovers.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use rotisserie chicken – Shred it, then stir it into salsa, beans, corn, and taco seasoning. Microwave until the mixture is warmed through, then stir in softened cream cheese.
- Get salad bar toppings – Diced tomatoes, shredded lettuce, sliced black olives, and other topping options are usually available at grocery store salad bars. Save yourself some prep time!
- Assemble in advance – Add the first five ingredients to the slow cooker insert and refrigerate it overnight to eliminate prep the day you plan on cooking.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Hatch Green Chile Crockpot Chicken Nachos – Add 2 to 3 cans of Hatch green chilies to the mix for a little extra Southwest flair.
- Creamy Crockpot Chicken Nachos With Pinto Beans – Swap the black beans with canned pinto beans.
- Crockpot Chicken Nachos With Green Salsa – Swap the red salsa with green (tomatillo) salsa for a tangier sauce.
