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Crispy beef taco topped with sour cream and fresh chopped vegetables.

Slow-Cooker Shredded Chicken Nachos

Bree Hester
No ratings yet
Prep Time 10 minutes
Cook Time 4 hours 4 minutes
Total Time 4 hours 14 minutes
Course Appetizers & Snacks, Main Course
Cuisine American, tex-mex
Servings 6 servings
Calories 709 kcal

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.
    Raw chicken thighs seasoned with spices in a baking dish.
  • Cover and cook on low for 4 hours.
    Digital slow cook setting on a Cuisinart pressure cooker, 4-hour timer.
  • 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.
    Shredded chicken in vacuum-sealed bags, labeled with date for meal prep and storage.

Nutrition

Calories: 709kcalCarbohydrates: 55gProtein: 35gFat: 39gSaturated Fat: 12gSodium: 1111mgFiber: 3g
Keyword barbecue chicken nachos, easy chicken nachos, nachos recipe, shredded chicken nachos, slow cooker nachos
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