Description
Indulge in the ultimate comfort food with Crockpot Creamy Chicken Nachos! Featuring tender shredded chicken, zesty tomatoes with green chilies, and a creamy cheese blend, these nachos are perfect for game days, family gatherings, or cozy nights in. Effortless to prepare and fully customizable, this recipe will become a family favorite!
Ingredients
2 large boneless, skinless chicken breasts
1 (10 oz) can diced tomatoes with green chilies (Rotel)
1 (8 oz) package cream cheese, cubed
1 (1 oz) packet taco seasoning
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Tortilla chips
Optional toppings: diced jalapeños, black olives, sour cream, chopped cilantro
Instructions
-
Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot. Sprinkle the taco seasoning evenly over the chicken.
-
Add Tomatoes and Cream Cheese: Pour the entire can of diced tomatoes with green chilies (including juice) over the chicken. Distribute the cubed cream cheese on top.
-
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
-
Shred the Chicken: Use two forks to shred the chicken directly in the crockpot and stir the mixture to combine.
-
Incorporate Cheeses: Add the shredded cheddar and Monterey Jack cheeses, stirring until melted and creamy.
-
Serve: Spoon the creamy chicken mixture over tortilla chips and top with your choice of optional toppings. Enjoy!
Notes
-
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
-
Reheating: Reheat on the stovetop or microwave, adding a splash of chicken broth or milk if it becomes too thick.
-
Make Ahead: The creamy chicken mixture can be prepared in advance and stored in the refrigerator, ready to be reheated and served.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Appetizer, Comfort Food, Party Food
- Method: Slow Cooker (Crockpot)
- Cuisine: American, Tex-Mex
