CROCK POT CHICKEN NACHOS
For a crowd-pleasing appetizer or an easy dinner, turn on your slow cooker and walk away. These Crock Pot Chicken Nachos require only a few ingredients and about 10 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 6h10m
Number Of Ingredients 6
Steps:
- Spray slow cooker with nonstick cooking spray. Place chicken in bottom of slow cooker, sprinkle with taco seasoning, and pour salsa over top. Cook on HIGH for 2-3 hours, or on LOW for 4-6 hours. When chicken is finished cooking, shred with a fork and return to slow cooker.
- Keep chicken warm in slow cooker until ready to serve nachos.
- Place tortilla chips on a large serving platter (or a rimmed baking sheet). Spoon hot, shredded chicken over tortilla chips and top with shredded cheese. The cheese will melt from the heat of the chicken; or you can place the nachos under the broiler for a few minutes to get the cheese crispy and browned on top. Garnish with additional toppings of choice!
Nutrition Facts : Calories 409 kcal, Carbohydrate 25.3 g, Protein 36 g, Fat 18.3 g, SaturatedFat 7.8 g, Cholesterol 95.9 mg, Sodium 926.6 mg, Fiber 2.9 g, Sugar 0.1 g, ServingSize 1 /8 of the nachos, UnsaturatedFat 8.5 g
CROCKPOT CHICKEN NACHOS
The best Chicken Nachos are loaded up with shredded chicken, tomatoes, chilies, beans & spices all cooked together in an easy crockpot recipe!
Provided by Whitney Bond
Categories Appetizer Main Course
Time 3h10m
Number Of Ingredients 15
Steps:
- Rub the chicken breast with the taco seasoning and add to a slow cooker with the diced tomatoes with green chilies, diced onion, corn and black beans.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken from the slow cooker, shred, then return to the slow cooker and stir everything together.
- Heat an oven to broil on low.
- Arrange the tortilla chips on a sheet pan.
- Spoon the crock pot nacho chicken over the chips, then sprinkle the cheese on top.
- Place under the broiler in the oven for 3-4 minutes, or until the cheese has melted.
- Remove from the oven and top with the optional toppings of your choice.
Nutrition Facts : Calories 569 kcal, Carbohydrate 43 g, Protein 34 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 96 mg, Sodium 911 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
CROCK POT SHREDDED CHICKEN NACHOS
I found this recipe on Pillsbury.com. This is a super, easy crock-pot meal. I was worried that the chicken would come out dry, so I altered the recipe by adding some chicken stock to it. I think that left the chicken moist, instead of dried out. I really hope you enjoy this recipe.
Provided by CyndiCB
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies, chicken stock and lime juice.
- Cover; cook on Low setting for 7 to 8 hours. High setting for 4 hours.
- Just before serving, place all the recommended topping ingredients in individual serving dishes (cheese, sour cream, salsa, green onions, black olives, cilantro, and limes). Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
- To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.
Nutrition Facts : Calories 774.2, Fat 38.2, SaturatedFat 12.8, Cholesterol 126.3, Sodium 810.5, Carbohydrate 61.6, Fiber 11.3, Sugar 5.9, Protein 49
SHREDDED CHICKEN NACHOS
I love this recipe because not only does it make great nachos, but it also is great to make for tacos or tostadas with the leftovers. I didn't mash my beans (personal preference). This is a simple but terrific meal. Recipe courtesy of Pillsbury Christmas 2009.
Provided by AmyZoe
Categories Chicken Thigh & Leg
Time 7h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a 3 1/2 quart to 4 quart slow cooker, place chicken thighs.
- Sprinkle with taco seasoning mix.
- Top with beans, tomatoes, chilies, and lime juice.
- Cover and cook on low heat setting for 7 to 8 hours.
- Just before serving, place topping ingredients in individual serving dishes.
- Remove chicken from slow cooker and place on cutting board.
- Mash beans with slow cooker.
- Shred chicken with 2 forks and return to slow cooker to mix well.
- To serve, have guests place tortilla chips on serving plates.
- Spoon 1/2 cup chicken mixture onto chips.
- Top nachos with desired toppings.
- Chicken mixture can be held on low heat setting up to 2 hours.
Nutrition Facts : Calories 331.2, Fat 14.4, SaturatedFat 4.9, Cholesterol 78.8, Sodium 340, Carbohydrate 28.6, Fiber 5.5, Sugar 3.1, Protein 23.3
EMERIL'S SHREDDED CHICKEN NACHOS
Every once in a great while, Emeril impresses me with a dish. This was one of them. This one looked SO incredibly good and rich. The cheese sauce I think was what got to me. I just can't get enough of a good cheese sauce. There are a ton of ingredients, but don't let that keep you from fixing these up. It does make quite a bit, but they'll probably go fast. Be sure to set around some salsa or pico, sour cream, jalapeños, and watch 'em disappear! NOTE: I condensed the directions down and left out the Pico recipe included. I can't eat pico, but feel free to use your favorite recipe or your favorite salsa.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
- Season the chicken pieces with the chili powder and salt and toss the evenly coat.
- Add the chicken to the pan and sear for 3 minutes per side.
- Add the onions to the pan and sauté for another 3 minutes.
- Add the garlic to the pan and sauté for 1 minute.
- Pour the chicken stock over the chicken and bring to a boil.
- Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
- Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
- Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
- Set aside as you prepare the nachos.
- In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
- Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
- While whisking constantly, add the milk in a steady stream.
- Add the green chilies and bring the sauce to a boil.
- Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
- Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
- Cover and remove from the heat.
- Preheat the oven to 400 degrees F.
- In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
- Top with half of the chicken, and half of the Monterey Jack cheese.
- Top with the remaining tortilla chips and chicken.
- Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
- Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
- Garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.
Nutrition Facts : Calories 789.7, Fat 52.4, SaturatedFat 27.3, Cholesterol 219, Sodium 1597.1, Carbohydrate 21.5, Fiber 2.6, Sugar 6.5, Protein 58.2
SLOW COOKER SHREDDED CHICKEN NACHOS RECIPE
Loaded Nachos for dinner? Yes, please! We love how easy this dinner is and everyone in your house will LOVE it!
Provided by Contributor
Categories Main Course Side Dish
Time 6h10m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 124 kcal, Carbohydrate 6 g, Protein 19 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 54 mg, Sodium 271 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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SLOW-COOKER SHREDDED CHICKEN NACHOS RECIPE
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4.5/5 (31)Category DinnerCuisine MexicanTotal Time 8 hrs 15 mins
- Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
- Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
- To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.
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