Crockpot Creamy Chicken Nachos
Ingredients:
For the Chicken:
2 lbs boneless, skinless chicken breasts or thighs
1 packet taco seasoning mix (about 1 oz)
1 cup salsa
1/2 cup chicken broth
1 can (4 oz) diced green chilies
For the Creamy Cheese Sauce:
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup cream cheese, cubed
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
Salt and pepper to taste
For the Nachos:
Tortilla chips
1 cup sliced black olives
1 cup diced tomatoes
1/2 cup sliced jalapeƱos (optional)
1/2 cup chopped fresh cilantro
1/2 cup sliced green onions
Sour cream (for serving)
Salsa (for serving)
Directions:
Cook the Chicken:
Place the chicken breasts or thighs in the bottom of the crockpot.
Sprinkle the taco seasoning mix over the chicken.
Pour the salsa, chicken broth, and diced green chilies over the chicken.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredable.
Prepare the Creamy Cheese Sauce:
About 30 minutes before serving, make the cheese sauce.
In a medium saucepan over medium heat, combine the heavy cream and cream cheese. Stir until the cream cheese is melted and the mixture is smooth.
Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until the cheese is melted and the sauce is smooth.
Stir in the garlic powder, onion powder, paprika, salt, and pepper.
Reduce heat to low to keep the sauce warm.
Shred the Chicken:
Once the chicken is cooked, transfer it to a cutting board and shred it with two forks.
Return the shredded chicken to the crockpot and mix it with the cooking juices.
Assemble the Nachos:
On a large serving platter or individual plates, spread out a layer of tortilla chips.
Spoon the creamy chicken mixture over the chips.
Drizzle the creamy cheese sauce over the chicken.
Top with sliced black olives, diced tomatoes, sliced jalapeƱos (if using), chopped cilantro, and sliced green onions.
Serve:
Serve immediately with sour cream and additional salsa on the side.
Prep Time: 15 minutes | Cook Time: 6-7 hours (crockpot) | Total Time: 6.5-7.5 h
