Description
Crockpot Creamy Chicken Nachos: The Ultimate Slow-Cooked Crowd Pleaser
Ingredients
- 1 1/2 to 2 pound boneless, skinless chicken breasts or thighs
- 1 (8 ounce) block cream cheese
- 1 cup salsa
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- Tortilla chips, for serving
- Optional toppings: diced tomatoes, cilantro, sour cream, jalapeños, green onions
Instructions
1. Prepare the Crockpot: Place the chicken in the bottom of the Crockpot.
2. Add Flavors: Sprinkle the taco seasoning over the chicken. Add the salsa and place the block of cream cheese on top.
3. Cook: Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is fully cooked and easily shredded.
4. Shred: Remove the chicken, shred it with two forks, and then return it to the Crockpot. Stir everything until the mixture becomes creamy.
5. Add Cheese: Sprinkle the shredded cheddar cheese over the top. Cover and cook for an additional 10–15 minutes until the cheese is melted.
6. Serve: Spoon the creamy chicken mixture over tortilla chips. Add your desired toppings like diced tomatoes, sour cream, cilantro, jalapeños, or green onions.
7. Enjoy: Savor the perfect balance of creamy, cheesy, and subtly spicy flavors in your Crockpot Creamy Chicken Nachos!
Notes
To take your Crockpot Creamy Chicken Nachos to the next level, consider these helpful tips:
– For an extra punch of flavor, try using a spicier salsa or adding a dash of cayenne pepper or hot sauce to the mixture.
– To make this dish vegetarian, substitute the chicken with shredded jackfruit or chickpeas. For a dairy-free option, use vegan cream cheese and dairy-free shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 105mg