Slow-Cooker Chicken Nachos

why make this recipe

Slow-cooker Chicken Nachos are a fantastic dish for anyone who loves bold flavors and easy cooking. With the help of a slow cooker, you can prepare tender and juicy chicken that’s packed with spices, all while letting it cook on its own. This recipe is perfect for game days, casual get-togethers, or just a fun dinner at home. You can enjoy a delicious plate of nachos without spending hours in the kitchen!

how to make Slow-cooker Chicken Nachos

Ingredients:

1 kg (2 lb 3 oz) boneless, skinless chicken breast (you can use thighs if you prefer)
1 onion, finely diced
1 tbsp freshly minced garlic
2 tbsp tomato paste (concentrated puree)
1 tbsp chipotle in adobo (optional)
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 freshly cracked black pepper
1 cup (200 g) corn kernels (fresh, frozen and thawed, or tinned; fresh is best)
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)
300 g (10½ 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)

Directions:

Prepare the Slow-Cooker Mexican Chicken: Place the chicken breasts in the slow cooker. Add the diced onion, minced garlic, tomato paste, chipotle in adobo (if using), canned diced tomatoes, cumin, paprika, oregano, onion powder, garlic powder, brown sugar, sea salt, and black pepper. Stir everything together and cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
Prepare the Loaded Corn Topping: Once the chicken is done, shred it using two forks. Stir in the corn, lime juice, lime zest, crumbled feta, and chopped cilantro. Mix well to combine.
Assemble the Nachos: On a large baking tray, spread out the corn chips. Top them generously with the chicken mixture and sprinkle shredded Mexican cheese on top.
Finish and Serve: Preheat your oven to 200°C (400°F) and bake the nachos for about 10 minutes, or until the cheese is melted and bubbly. Remove from the oven and top with sour cream, sliced jalapeños, and extra cilantro if desired. Sprinkle with Tajin or sweet paprika for an added kick.

how to serve Slow-cooker Chicken Nachos

Serve the nachos hot, directly from the oven. They make a great centerpiece for sharing at a party or a fun family dinner. Don’t forget to have extra toppings like sour cream, jalapeños, and salsa on the side for everyone to enjoy!

how to store Slow-cooker Chicken Nachos

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The chips can become soggy, so consider keeping the chicken topping separate and adding fresh chips when reheating.

tips to make Slow-cooker Chicken Nachos

For a spicier version, add more chipotle or diced jalapeños to the slow cooker.
Use cooked rotisserie chicken if you’re in a hurry. Just mix it with the sauce and follow the same assembly steps.
Feel free to customize with your favorite toppings like olives, avocado, or different cheeses.

variation

You can easily turn this recipe into a vegetarian option by replacing chicken with black beans or jackfruit for a similar texture. Just adjust the seasonings to suit your taste!

FAQs

Can I use frozen chicken in the slow cooker?
Yes, you can use frozen chicken, but you may need to increase the cooking time to ensure it is fully cooked.

What can I use instead of feta cheese?
You can use queso fresco, goat cheese, or even shredded cheddar if you prefer a different flavor.

Can I make this recipe ahead of time?
Yes! You can prepare the chicken a day ahead and reheat it when you’re ready to assemble your nachos. Just keep the chips separate until serving.