Crockpot Creamy Chicken Nachos

by

Crockpot Creamy Chicken Nachos

Description

Crockpot Creamy Chicken Nachos are the ultimate comfort-food mashup: tender, slow-cooked shredded chicken simmered in a rich, cheesy, mildly spiced sauce, spooned generously over crispy tortilla chips and finished with your favorite toppings. Perfect for game day, parties, or an easy family dinner, this recipe delivers bold Tex-Mex flavor with minimal hands-on effort.

Servings

  • Serves: 6–8 people

  • Prep Time: 10 minutes

  • Cook Time: 4–6 hours (LOW) or 2–3 hours (HIGH)

Ingredients

For the Creamy Chicken

  • 2 lbs boneless, skinless chicken breasts (or thighs)

  • 1 (10 oz) can Rotel tomatoes with green chilies (undrained)

  • 1 (8 oz) block cream cheese, cubed

  • 1 cup shredded Mexican-blend cheese (plus more for topping)

  • 1 packet taco seasoning (or 2 tbsp homemade)

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp smoked paprika (optional)

  • Salt & black pepper, to taste

  • ¼ cup chicken broth (optional, for thinner sauce)

For Serving

  • Tortilla chips

  • Sour cream

  • Jalapeños

  • Diced tomatoes

  • Avocado or guacamole

  • Chopped cilantro

  • Black olives

  • Green onions

  • Lime wedges

Instructions

  1. Layer the Crockpot
    Place chicken breasts in the bottom of the crockpot. Sprinkle evenly with taco seasoning, garlic powder, onion powder, paprika, salt, and pepper.

  2. Add Sauce Ingredients
    Pour Rotel tomatoes over the chicken. Scatter cream cheese cubes on top.

  3. Slow Cook

    • Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken is tender and easily shredded.

  4. Shred & Mix
    Shred the chicken directly in the crockpot using two forks. Stir well until cream cheese melts completely and the sauce becomes smooth and creamy.

  5. Add Cheese
    Stir in shredded Mexican-blend cheese. Cover and cook an additional 10–15 minutes until melted.

  6. Assemble Nachos
    Spread tortilla chips on a platter, spoon creamy chicken mixture over the top, and finish with desired toppings.

Chef’s Notes

  • Chicken thighs give a richer flavor and stay extra juicy.

  • For extra heat, use hot Rotel or add cayenne pepper.

  • This chicken mixture also works great for tacos, burritos, or quesadillas.

Tips for Success

  • Don’t overcook: Chicken should shred easily but not dry out.

  • Layer chips wisely: Use thick restaurant-style chips to prevent sogginess.

  • Keep warm: Set crockpot to “Warm” for parties.

  • Double the cheese: For ultra-creamy nachos, add an extra ½ cup shredded cheese.

Nutritional Information (Approx. Per Serving)

(Without chips & toppings)

  • Calories: ~320

  • Protein: 32g

  • Fat: 20g

  • Carbohydrates: 6g

  • Fiber: 1g

  • Sodium: ~680mg

Nutritional values will vary based on toppings and chip portions.

Health & Lifestyle Benefits

  • High protein: Supports muscle repair and keeps you full longer.

  • Customizable: Easily adaptable for low-carb, keto (skip chips), or gluten-free diets.

  • Slow-cooked convenience: Less hands-on cooking, more flavor development.

Frequently Asked Questions

Q: Can I make this ahead of time?
Yes! Store the chicken mixture in the fridge for up to 3 days. Reheat gently before serving.

Q: Can I freeze the creamy chicken?
Absolutely. Freeze in an airtight container for up to 2 months. Thaw overnight before reheating.

Q: What can I substitute for cream cheese?
You can use heavy cream with extra shredded cheese, or Greek yogurt for a lighter option (stir in at the end).

Q: How do I make it spicier?
Add diced jalapeños, hot sauce, chipotle peppers, or extra chili powder.

Leave a Comment