Slow-cooker Chicken Nachos

The ultimate crowd-pleaser: tender Tex-Mex chicken, crispy corn chips and gooey cheese – all made effortless with your slow-cooker!

I can’t tell you how many times I tested this recipe. I went deep into the slow-cooker recipe rabbit hole, determined to find a way to make flavour-packed, juicy chicken – not the bland, watery disappointment that some slow-cooker recipes deliver. If you’ve ever had a slow-cooker meal that tasted like it needed … well, something, then you know what I mean.

The game-changer? Loads of spices and a final grill (broil) in the oven with Mexican cheese to caramelise the chicken and sauce – this step is non-negotiable! I really wanted this to be a set-it-and-forget-it dinner. Toss everything into the slow-cooker in the morning, and by the time dinner rolls around, you have perfectly seasoned, fall-apart tender Tex-Mex chicken, ready to pile onto crispy nachos.

This recipe makes a BIG batch (because leftovers = me feeling like I’m winning at life). Half gets turned into nachos, and the other half freezes beautifully for tacos, burrito bowls, loaded potatoes or even pizza toppings. And to take it to the next level? A loaded corn topping with lime, coriander (cilantro), feta and a sprinkle of Tajin – which, if you haven’t tried before, will blow your mind.

Whether it’s for a family dinner, or a casual get-together, these nachos are always a win at our place. Save this one – you’ll be making it again and again!

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work just as well in the slow-cooker and stay incredibly tender.

What other toppings can I add?

You can add guacamole, diced tomatoes, salsa, black beans or pickled red onions for extra flavour and variety.

What is Tajin?

Tajin is a Mexican spice blend that contains chilli pepper, lime and salt. It is delicious sprinkled over Tex-Mex dishes but also can be used to spice up Mexican cocktails, such as margaritas. If you can’t find it, I have provided alternatives in the recipe.

Watch how to make Slow-cooker Chicken Nachos

Are there any other delicious, easy nachos recipes?

If you are a nachos connoisseur, I think you’ll love:

Loaded Veggie Nachos
Mexican Pulled Chicken Nachos
Homemade Nachos
Nachos Folded Beef Wraps

Slow-cooker Chicken Nachos

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5 from 5 reviews

Slow-cooker Chicken Nachos is a fuss-free, flavour-packed meal featuring tender Tex-Mex chicken, crunchy corn chips and gooey melted cheese. Perfect for family dinners, game nights or casual entertaining, this recipe is easy, delicious and versatile!

• Total Time: 4 hours 15 minutes (high), 7 hours 15 minutes (low)
• Yield: 4–6 servings 1x

Ingredients

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SLOW-COOKER MEXICAN CHICKEN (SEE NOTE 1)

• 1 kg (2 lb 3 oz) boneless, skinless chicken breast (see note 2 if you prefer to use thighs)
• 1 onion, finely diced
• 1 tbsp freshly minced garlic
• 2 tbsp tomato paste (concentrated puree)
• 1 tbsp chipotle in adobo
• 400 g (14 oz) canned diced tomatoes
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tbsp dried oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 2 tsp sea salt flakes, plus extra to finish
• 1 tsp cracked black pepper

LOADED CORN TOPPING

• 1 cup (200 g) corn kernels (fresh, frozen and thawed, or tinned – I used fresh)
• Juice and zest of 1 lime
• ¼ cup (35 g) crumbled feta
• ½ cup (15 g) coriander (cilantro) leaves, finely chopped, plus extra leaves to garnish (optional)
• 1 tsp Tajin (or ½ tsp sweet paprika mixed with ¼ tsp sea salt flakes)

NACHOS

• 300 g (101/2 oz) corn chips
• 250 g (9 oz) shredded Mexican cheese
• ¼ cup (60 g) sour cream
• 1 jalapeño, sliced (optional)
• ¼ tsp Tajin or sweet paprika, to finish (optional)

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Instructions

PREPARE THE SLOW-COOKER MEXICAN CHICKEN

1. Place all of the slow-cooker chicken ingredients in the base of a slow-cooker.
2. Stir to combine the chicken with the spices and liquid.
3. Cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and shreddable.
4. Once cooked, use a ladle to remove half of the sauce (the chicken releases juices during cooking). Shred the chicken directly in the slow-cooker using two forks or tongs. Ladle the sauce back into the slow-cooker, until you have reached your desired consistency (I like to serve any leftover sauce on the side for extra drizzling and dunking!). Season the chicken to your liking with extra salt, if desired.

PREPARE THE LOADED CORN TOPPING

1. Combine the ingredients in a small bowl and set aside.

ASSEMBLE THE NACHOS

1. Preheat the oven grill (broiler) to high.
2. Spread the corn chips evenly across a baking tray or ovenproof dish. Sprinkle generously with the shredded Mexican chicken (see note 1 for quantities).
3. Cook under the grill for 6–8 minutes, or until the cheese is melted and bubbly.

FINISH AND SERVE

1. Remove the nachos from the oven and top with the loaded corn topping, sour cream, sliced jalapeño and a sprinkle of Tajin/sweet paprika, if using.
2. Serve immediately and enjoy!

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – This recipe makes a large batch of chicken (enough for 8 serves) depending on how hungry you are! I generally use half for the nachos, then freeze the other half, ready for when I need it.

Note 2 – Boneless, skinless chicken thighs work just as well in the slow-cooker and stay incredibly tender.

 

Make ahead

Chicken – Prepare the pulled chicken up to 3 days in advance and store it in the fridge. Alternatively, freeze in portions for up to 3 months. Thaw completely in the fridge overnight prior to reheating for best results. If you are using the chicken outside of this recipe (in burrito bowls, tacos etc.), it is best to brown the chicken as you will be missing the step of grilling (broiling) that is required for maximum flavour in this recipe. Heat 1 tablespoon of oil on high heat in a large frying pan and add the chicken. Cook in batches, adding oil between each batch, for 3–5 minutes, or until the chicken is golden with crispy edges.

Corn topping – Mix the loaded corn topping up to 1 day in advance and store it in an airtight container in the fridge.

Leftovers

Store leftover nachos in an airtight container in the fridge for up to 2 days. For best results, store and reheat the chicken and corn chips separately to maintain the crunch of the chips.

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 4–8 hours
• Category: Chicken, Slow-cooker
• Method: Slow-cooker, Baking
• Cuisine: Mexican-Inspired