Crockpot Creamy Chicken Nachos
This Crockpot Creamy Chicken Nachos recipe combines shredded chicken with a velvety cheese sauce over crispy tortilla chips, making it a perfect dish for gatherings and game nights.
Ingrédients
Chicken
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs Thighs for extra moisture, breasts for leaner option.
Cheesy Sauce
- 1 block cream cheese (8 ounces) Provides signature creaminess.
- 1 cup salsa Use your favorite variety, either mild or spicy.
- 1 packet taco seasoning Adds flavor without extra work.
- 1 cup shredded cheddar cheese Can mix with Monterey Jack for added flavor.
Toppings
- Tortilla chips Choose sturdy chips that won’t break easily.
- Optional toppings (diced tomatoes, cilantro, sour cream, jalapeños, green onions) Customize to your liking.
Instructions
Preparation
- Gather all your ingredients to have everything ready.
Cooking
- Place the chicken at the bottom of the Crockpot.
- Sprinkle taco seasoning over the chicken, then pour salsa to coat.
- Add the block of cream cheese on top.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Shred the chicken after cooking and stir until creamy.
- Sprinkle shredded cheddar cheese on top and cook until melted.
Serving
- Spoon the creamy mixture over tortilla chips.
- Add your choice of toppings before serving.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. Can also be frozen for up to 3 months.