Slow Cooker Shredded Chicken Nachos are the ultimate crowd-pleaser, blending tender, juicy chicken with bold Mexican flavors. Let your slow cooker do the heavy lifting for six hours, while spices meld into the meat, creating a rich, savory base. The result? Perfectly shredded chicken that’s melt-in-your-mouth tender, ready to pile onto crispy tortilla chips.
Topped with gooey cheese, fresh cilantro, and a zesty squeeze of lime, this dish is a fiesta of textures and tastes. With just 10 minutes of prep, you’ll have a hearty, protein-packed meal full of vibrant spices. It’s comfort food with a kick—ideal for game nights, family dinners, or casual gatherings. This recipe is as effortless as it is delicious, making it a must-try for nacho lovers.
Ingredients for Slow Cooker Shredded Chicken Nachos
- 6 boneless, skinless chicken breasts (thawed if frozen)
- 1 Tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon pepper (freshly ground preferred)
- 1 Tablespoon brown sugar (can substitute with honey or coconut sugar)
- 2 cans Rotel tomatoes with green chiles (undrained; substitute with diced tomatoes and a small can of green chiles if needed)
- Tortilla chips (for serving)
- Shredded cheddar cheese (or a blend of your favorite cheeses)
- Optional toppings:
- Sliced jalapeno
- Sliced olives
- Sliced tomato
- Salsa
- Sour cream
Step-by-Step Instructions
- Prepare the slow cooker: Place the chicken breasts in the bottom of the slow cooker, ensuring they are evenly spaced.
- Make the seasoning mix: In a small bowl, combine the chili powder, garlic powder, onion powder, salt, pepper, and brown sugar. Stir until well mixed.
- Add the tomatoes: Pour both cans of Rotel tomatoes (with their juices) into the seasoning mix. Stir to combine.
- Cook the chicken: Pour the tomato and seasoning mixture over the chicken in the slow cooker. Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours. The chicken is done when it easily shreds with a fork.
- Shred the chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir to coat the chicken evenly with the sauce.
- Assemble the nachos: Arrange tortilla chips on a serving platter or individual plates. Top with the shredded chicken mixture and sprinkle generously with shredded cheddar cheese.
- Add optional toppings: Customize your nachos with sliced jalapenos, olives, tomatoes, salsa, or sour cream, as desired.
- Serve immediately: Enjoy your Slow Cooker Shredded Chicken Nachos while warm and gooey!
Creative Topping Ideas to Elevate Your Nachos
Take your Slow Cooker Shredded Chicken Nachos to the next level with these delicious topping ideas! Try adding guacamole for creaminess, pickled red onions for a tangy crunch, or crumbled cotija cheese for a salty kick. For a fresh twist, sprinkle on chopped cilantro or drizzle with lime crema (mix sour cream with lime juice and zest). Don’t forget to experiment with roasted corn or black beans for extra texture and flavor!
Perfect Pairings: What to Serve with Your Nachos
These nachos are a crowd-pleaser on their own, but pairing them with the right sides can make your meal even better. Serve with refried beans or Mexican street corn for a hearty combo. For a lighter option, add a zesty avocado salad or fresh fruit salsa. And don’t forget the drinks—pair with a cold margarita, sparkling agua fresca, or iced horchata for the ultimate fiesta vibe!
How to Store and Reheat Leftovers Like a Pro
If you have leftover shredded chicken, store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm the chicken in a skillet with a splash of broth or water to keep it moist. For nachos, assemble fresh tortilla chips with the reheated chicken and toppings, then pop them under the broiler for 2-3 minutes to melt the cheese and crisp them up.
Quick Tips for Busy Cooks
Short on time? Use pre-shredded rotisserie chicken instead of cooking your own—just mix it with the sauce and warm it up. You can also prep the seasoning mix and toppings ahead of time for faster assembly. If you’re using the slow cooker, set it up in the morning so dinner is ready when you are. For a quicker cook time, use the high setting (3-4 hours) instead of low.
Fun Variations to Mix It Up
Switch up the flavors by using chipotle peppers in adobo for a smoky twist or adding canned black beans and corn to the slow cooker. For a spicier kick, use hot Rotel tomatoes or add a dash of cayenne pepper. If you’re feeling adventurous, try swapping the tortilla chips for sweet potato chips or plantain chips for a unique twist!
Slow Cooker Shredded Chicken Nachos
Equipment
- slow cooker
Ingredients
- 6 boneless, skinless chicken breasts
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon brown sugar
- 2 cans Rotel tomatoes with green chiles, undrained
- Tortilla Chips
- shredded cheddar cheese
- sliced jalapeno, optional
- sliced olives, optional
- sliced tomato, optional
- salsa, optional
- sour cream, optional
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a small bowl, combine chili powder, garlic powder, onion powder, salt, pepper, brown sugar and both cans of Rotel tomatoes.
- Stir to combine and pour over chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- After cooked, shred chicken with two forks.
- Serve chicken over tortilla chips and top with your favorite toppings.