Simple Crock Pot Chicken Nachos

Make a great crock pot meal for the entire family to enjoy with this simple crock pot chicken nacho recipe with easy to follow step by step photo instructions.

Excellent Mexican is always in demand at my house. With continuing remodeling at my home and overload at the office with patients and ICD-10 coding, we were looking at possible ordering pizza for dinner.

I  had nothing planned, and it was midday already. But there was time for a short crock pot recipe with on-hand ingredients. So I present to you my version of crock pot chicken nachos.

I wanted this to come out spicy and not too wet. The chicken would release some moisture so only one can of Rotel, some dry spices, and the leave the top ajar for the last hour or so to dry out some more.

My Rating

OK, the five might be a little generous, but we liked it.

Notes:
I used my 3 1/2 qt crock pot. If you use a bigger pot, you should double the recipe. If you double the recipe, you should use a bigger pot.

Other Crock Pot Tex-Mex Recipes

Crock Pot Chicken and Black Beans

Tex-Mex Crock Pot Chicken With Easy Mexican Rice

Crock Pot Mexican Shredded Pork from Butt

Crock Pot Mexican Shredded Beef

Start with two medium size skinless boneless chicken breasts. These can be fresh or thawed of frozen.

In a smaller crock pot, mix one 10 oz can of Rotel with one tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.

Nestle the chicken breast into the crock pot and spread the mixture over the breasts.

Cook on low for 5 hours. About 4 hours into the cooking remove the chicken breasts and shred.

Mix the chicken back into the liquid. Leave the top of the crock pot ajar to allow moisture to vent and finish the 5 hours total cooking time.

Spread over nacho chips and top as desired.

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3.58 from 7 votes

Simple Crock Pot Chicken Nachos

Make a great crock pot meal for the entire family to enjoy with this simple crock pot chicken nacho recipe with easy to follow step by step photo instructions.

Prep Time5 mins

Cook Time5 hrs

Total Time5 hrs 5 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : Mexican

Keyword : Chicken Nachos, Crock Pot Nachos, Nachos

Servings/Adjust Amount: 4

4

Ingredients

• 2 skinless boneless chicken breasts - medium size
• 10 oz RoTel
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• nacho chips
• Cheese and other toppings as desired

US Customary - Metric

Instructions

• Start with two medium size skinless boneless chicken breasts. These can be fresh or thawed if frozen.
• In a smaller crock pot, mix one 10 oz can of Rotel with one tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
• Nestle the chicken breast into the crock pot and spread the mixture over the breasts.
• Cook on low for 5 hours. About 4 hours into the cooking remove the chicken breasts and shred.
• Mix the chicken back into the liquid. Leave the top of the crock pot ajar to allow moisture to vent and finish the 5 hours total cooking time.
• Spread over nacho chips and top as desired.

Recipe Notes

I used my 3 1/2 qt crock pot. If you use a bigger pot you should double the recipe. If you double the recipe, your should use a bigger pot.

Nutrition analysis is for meat only and doesn't include chips or toppings.

Nutrition Facts

Simple Crock Pot Chicken Nachos

Amount Per Serving

Calories 129 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.1g

Cholesterol 70mg23%

Sodium 579mg24%

Potassium 211mg6%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 25g50%

Vitamin A 1250IU25%

Vitamin C 9.1mg11%

Calcium 30mg3%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

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