Loaded, creamy Crockpot Chicken Nachos are about to be your new favorite dinner! Shredded chicken, black beans, and corn are slow cooked in a zesty sauce, then ladled over tortilla chips for the ultimate crowd-pleaser. Just add your favorite Tex-Mex toppings and dig in!
Crockpot Chicken Nachos – The EASY Way!
Move over taco night! You might have thought your kids would never give up Taco Tuesday, but once they try these Crockpot Chicken Nachos, they’re going to want to have them for dinner 7 nights a week. I mean, who can resist nachos for dinner?! (Answer: Absolutely no one.)
Although these nachos work as a game day appetizer or potluck favorite, they’re filling enough that you can make them into a meal—the black beans and chicken make them extra satisfying. The irresistible sauce is made with salsa, taco seasoning, and cream cheese, so it’s zippy, flavorful, and creamy all at the same time.
Of course, the best thing about these Crockpot Chicken Nachos is how easy they are to make. The slow cooker does the work for you!
Why I LOVE this recipe!
- Effortless – With as little as 10 minutes of prep, this is an effortless dump-and-go slow cooker recipe. Add everything to the crockpot, cook it, then shred the chicken and stir in the cream cheese.
- Customizable – There are endless variations when it comes to nachos. Don’t be afraid to make this easy dinner recipe your own!
- Kid-Approved – It’s always a win when your kids clean their plates, and they will definitely do just that with these Crockpot Chicken Nachos!
What to Serve with Crockpot Chicken Nachos
Since this dish has the classic flavors of Mexican food, it will pair well with many of your favorite Tex-Mex side dishes. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Sautéed Peppers and Onions – Serve these alongside your nachos or use them as an additional topping.
- Mexican Roasted Vegetables – Always a hit!
- Easy Mexican Rice – For a full Tex-Mix dinner.
- Mexican Corn Salad – Another option that can be served with or on your Crockpot Chicken Nachos.
Nacho Topping Ideas
- Homemade Salsa
- Sour cream
- Pico de Gallo
- Shredded lettuce
- Sliced jalapeños
- Corn Salsa
You can choose one or add a few sides to make a wholesome, well rounded dinner.
This Crockpot Chicken Nachos recipe is as simple as promised! Just a few minutes of effort for a family friendly appetizer or meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Boneless skinless chicken breast or chicken thighs – Either will work as long as they’re boneless and skinless.
- Taco seasoning – Use store-bought or homemade taco seasoning.
- Salsa – Buy mild salsa if you’re making nachos for kids, or choose a fiery variety for a game-day app.
- Black beans
- Sweet corn
- Cream cheese – Use the kind that comes in a block.
- Mexican blend cheese – Cheddar cheese works too if that’s what you prefer.
- Tortilla chips
- Choose your chicken wisely – If you need to cook your Crockpot Chicken Nachos on the longer end of the time range, boneless skinless chicken thighs are a better choice than breasts because they’re less likely to dry out.
- Don’t stir in the cream cheese right away – You don’t have to soften it on the counter first, just let your crockpot do the work! Set it on top of the shredded chicken mixture and close the lid for 5 minutes. The steam will soften the cream cheese enough that it will stir in easily and smoothly. If you try stirring it in right away, it will be lumpy.
- Let the shredded cheese melt – The heat from the chicken mixture will melt the shredded cheese that you add to your nachos if you give it a few minutes. If you’re in a rush or your creamy chicken has cooled a bit, pop the nachos in the microwave to melt the cheese.
- Don’t add all of the chicken to all of the chips – If you do this and end up having leftovers, the chips will get soggy. Instead plate and serve as you go so you can easily save leftovers.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use rotisserie chicken – Shred it, then stir it into salsa, beans, corn, and taco seasoning. Microwave until the mixture is warmed through, then stir in softened cream cheese.
- Get salad bar toppings – Diced tomatoes, shredded lettuce, sliced black olives, and other topping options are usually available at grocery store salad bars. Save yourself some prep time!
- Assemble in advance – Add the first five ingredients to the slow cooker insert and refrigerate it overnight to eliminate prep the day you plan on cooking.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Hatch Green Chile Crockpot Chicken Nachos – Add 2 to 3 cans of Hatch green chilies to the mix for a little extra Southwest flair.
- Creamy Crockpot Chicken Nachos With Pinto Beans – Swap the black beans with canned pinto beans.
- Crockpot Chicken Nachos With Green Salsa – Swap the red salsa with green (tomatillo) salsa for a tangier sauce.
Freezer Meal Instructions
Making this Crockpot Chicken Nachos recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- Add the first five ingredients to a freezer bag.
- Let the mixture thaw in the refrigerator overnight, then dump it into the crockpot and cooking according to the directions below.
Crockpot Chicken Nachos Leftovers
If you have leftovers after making Crockpot Chicken Nachos, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Creamy Chicken Enchiladas – Use leftover creamy chicken mixture as a filling for enchiladas instead of a nacho topping. If you need a guide, follow my Beef Enchiladas recipe and use this chicken as filling instead!
- Creamy Crockpot Chicken Burrito Bowls – Serve the creamy chicken over Chipotle Cilantro Lime Rice with all your favorite burrito bowl toppings like diced avocado, pickled red onions, guacamole, and green onions.
- Tex-Mex Baked Potatoes – Top Instant Pot Baked Potatoes with the creamy chicken mixture, along with shredded cheese and other Tex-Mex toppings.
More Crockpot Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my crockpot recipes here, or see a few of our readers favorite recipes below.
- 2 pounds boneless skinless chicken breast, or chicken thighs
- 1 ounce packet taco seasoning, (1 packet)
- 16 ounces salsa, (1 jar)
- 15 ounce can black beans, drained and rinsed (1 can)
- 15.25 ounce can sweet corn, drained (1 can)
- 8 ounces cream cheese
- 1 cup shredded Mexican blend cheese
- 13 ounces tortilla chips
- sour cream
- pico de gallo
- chopped cilantro
- shredded lettuce
- sliced jalapenos
- Lay the chicken on the bottom of the slow cooker. Cover with taco seasoning then pour salsa over the top. Pour in the beans and corn.
- Cook on high for 2.5-3 hours, or low for 3.5-4 hours.
- Once the chicken is cooked, shred with two forks, and then mix everything together. Lay the cream cheese on top of the chicken mixture and close the lid for 5 minutes to allow it to soften. Then mix the cream cheese into the mixture to make the nacho chicken creamy.
- To assemble the nachos, place chips on a plate then spoon the crockpot nacho chicken over the top. Sprinkle with shredded cheese then add desired toppings. The cheese will melt from the heat of the nacho chicken mixture, but you can also microwave it if you are in a hurry, just do it right after adding the cheese and before adding any additional toppings.