Cheesy, saucy, and oh-so-easy, this Slow-Cooker Shredded BBQ Chicken Nachos recipe makes for a great game-day snack!
I hope that you had a wonderful Mother’s Day. Mine was low-key and just how I like it. I stayed in my PJs and cooked all day. The kids sat at the kitchen table, hung out with me, and played with Legos as I worked. And everyone got along. No fighting over whose turn it was for anything. It was a Mother’s Day miracle!
We eat a ton of chicken at my house. It is one of the few things my picky family agrees on. It is also one of the proteins that I always buy organic. It is important to me that we eat organic chicken, but it can be really expensive.
I have found the best way to get the most bang for my buck is to cook the chicken in the slow cooker and shred it. Season it well, and let it cook on low until the chicken is so tender that it falls apart. Obviously, you do not need to use organic chicken for this to work—I’m not debating organic vs. non-organic. I’m just telling you why I started doing this.
These slow-cooker shredded chicken nachos check all the right boxes. For one thing, my slow cooker does most of the work. All I need to do is add some barbecue sauce. After that, it’s simply a matter of loading everything onto my trusty sheet pan with plenty of cheese, red peppers, and green onions. Let your broiler give the cheese a good bubbling, and you’ve got the perfect snack for game days, parties, or just because.
Why should I make extra shredded chicken?
If you’ve got a busy schedule as I do, it’s worth making your slow cooker do some double duty. Sure, make enough for your nachos, but why not set yourself up for a couple of future meals? I use it in soups, enchiladas, pasta, salads, and more. Also, if you’re looking for variations to use shredded chicken, consider Chicken Parmesan Baked Ziti, which is a family favorite. Once you get in the routine of prepping ahead, you’ll see why I do this! On those nights when I’m panicking about what’s for dinner, I remind myself that I’ve got the perfect protein base stored right in my freezer.
How do I store leftovers?
These nachos are best enjoyed the day you make them—the tortilla chips tend to get soggy and reheat with a chewy texture. That said, you can store them in your fridge for up to 3 days. Discard the old chips and use fresh ones when you decide to enjoy your leftovers. I’d recommend sprinkling fresh cheese, peppers, and green onions as well.
Reheat the nachos on a sheet pan at 350°F until the cheese melts. However, I wouldn’t try to re-broil your nachos because chicken breast is a lean meat. They’ll probably get too dry.
If you’ve cooked extra chicken like I do, transfer it to freezer bags (or airtight containers). Label the date and freeze for up to 3 months. Let the chicken thaw overnight before using it in your recipe.
Serving suggestions
Shredded chicken nachos make a great snack and can also work as your main meal. Either way, build up this spread with some worthy extras like this bright and light Avocado Salsa—its lime-forward flavor would complement these nachos. You can also keep it simple and serve up a regular red Salsa or even a Salsa Verde. For game day and movie nights, add a few other fun apps. Go with these easy Air-Fryer Frozen Mozzarella Sticks or Pizza Rolls, a family favorite!
Slow-Cooker Shredded Chicken Nachos
Ingredients
- 3 organic chicken breasts (double the amount if you'd like to freeze some chicken for other uses)
- Borsari salt or any seasoned salt you like
- 1 cup sweet and smoky barbecue sauce
- 12 ounces corn chips
- 1 1/2 cups shredded cheddar cheese
- 2 green onions sliced
- 1 red pepper sliced
- 1 tablespoon chopped cilantro
- 1 cup sour cream
Instructions
- Season the chicken generously with salt on both sides and place in the slow cooker.
- Cover and cook on low for 4 hours.
- After 4 hours, use tongs to remove the breasts and put them in a bowl. Shred the chicken with a fork.
- To make the nachos, toss the shredded chicken (you should have about 2 cups from the 3 breasts) with barbecue sauce. Add a layer of chips on a sheet pan and top with half of the chicken. Sprinkle with half of the cheese, red pepper, green onions, and cilantro.
- Add one final layer of chips, then top with the remaining chicken, cheese, red pepper, green onions, and cilantro. Place under the broiler until the cheese is melted (around 2 to 4 minutes). Top with sour cream.
- If making extra chicken, store it in freezer bags and label them with the date. Now, you'll have chicken ready for soup, tacos, pasta, or anything you like.
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