Get ready for the most flavorful pulled chicken nachos to ever touch your tastebuds! Whether you serve them as an app or snack, these Slow-Cooker Shredded Chicken Nachos are sure to satisfy, and you'll love how quick they are to prep.
More About This Recipe
- Now famous nachos started with just a few humble ingredients in Mexico: tortillas and cheese. Nowadays, there seem to be endless variations of nachos: loaded nachos, beef nachos and shredded chicken nachos. Toppings are no longer limited to just cheese (though the cheese is so important—never leave out the cheese!). You can find ingredients like beans, tomatoes and sliced jalapeños stacked high on a big plate of nachos, much like this recipe! Though proteins like beef and chicken weren’t always a part of the original nacho recipes, they add some heartiness to the dish if you’re having a nacho dinner night or serving them to a big crowd at a party. This recipe makes it even easier to add flavorful chicken to these nachos by letting your slow-cooker do the work for you; let chicken cook in the slow cooker all day, and then assemble your nacho platter later. Now that you’re a nacho expert, try your hand at enchiladas next!
Slow-Cooker Shredded Chicken Nachos
- Prep Time 15 min
- Total 8 hr 15 min
- Ingredients 14
- Servings 12
Ingredients
Nachos
- 2 lb. (about 10) boneless skinless chicken thighs
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 (15-oz.) can pinto beans, drained
- 1 (14.5-oz.) can diced tomatoes, undrained
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 2 tablespoons lime juice
- 10 oz. restaurant-style tortilla chips
Toppings
- 4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
- 3/4 cup sour cream
- 3/4 cup thick & chunky salsa
- 1/4 cup sliced green onions
- 1/4 cup sliced ripe or green olives
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into 12 wedges
Make With
Old El Paso
Instructions
-
Step1Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
-
Step2Cover; cook on Low setting for 7 to 8 hours.
-
Step3Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
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Step4To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.
Nutrition
360
Calories
18g
Total Fat
24g
Protein
31g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1/12 of Recipe without Toppings
- Calories
- 360
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 65mg
- 22%
- Sodium
- 650mg
- 27%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 6g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 16%
- 16%
- Vitamin C
- 14%
- 14%
- Calcium
- 16%
- 16%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 3 Lean Meat; 2 Fat;Carbohydrate Choice
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