Why I Love This Recipe
I love this recipe because it’s incredibly easy to prepare and delivers maximum flavor with minimal effort. The slow cooker does all the work, melding the spices, chicken, and creamy ingredients into a deliciously cohesive topping for crispy tortilla chips. It’s versatile, allowing me to customize the toppings to suit any taste, and it’s always a hit with both kids and adults.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 pounds boneless, skinless chicken breasts or thighs
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1 ounce packet taco seasoning
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16 ounces salsa (your preferred heat level)
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15-ounce can black beans, drained and rinsed
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15.25-ounce can sweet corn, drained
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8 ounces cream cheese (block style)
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1 cup shredded Mexican blend cheese
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Tortilla chips, for serving
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Optional toppings: sour cream, pico de gallo, chopped cilantro, shredded lettuce, sliced jalapeños
Directions
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Place the chicken in the bottom of the slow cooker.
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Sprinkle the taco seasoning over the chicken.
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Pour the salsa over the seasoned chicken.
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Add the black beans and corn on top.
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Cover and cook on high for 2.5–3 hours or on low for 3.5–4 hours.
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Once the chicken is cooked through, shred it using two forks and stir to combine with the other ingredients.
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Place the cream cheese on top of the mixture, cover, and let it sit for 5 minutes to soften.
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Stir the cream cheese into the chicken mixture until fully incorporated and creamy.
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To serve, layer tortilla chips on a plate, spoon the creamy chicken mixture over the chips, sprinkle with shredded cheese, and add your desired toppings.
Servings and Timing
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Yield: 8 servings
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Prep Time: 10 minutes
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Cook Time: 3–4 hours
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Total Time: Approximately 4 hours
Variations
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Spicy Kick: Add a can of diced jalapeños or use hot salsa to increase the heat level.
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Different Beans: Substitute black beans with pinto or kidney beans for a different flavor profile.
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Vegetarian Option: Omit the chicken and add extra beans or a meat substitute like jackfruit or tofu.
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Cheese Variations: Experiment with different cheeses such as pepper jack, cheddar, or queso fresco for unique flavors.
Storage/Reheating
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Storage: Store any leftover chicken mixture in an airtight container in the refrigerator for up to 4 days.
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Reheating: Reheat the mixture in a saucepan over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions for 1–2 minutes, stirring halfway through.
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Freezing: Freeze the cooled chicken mixture in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but you’ll need to increase the cooking time by 1–2 hours on high or low settings. Ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding.
What can I do if the mixture is too runny?
If the mixture is too runny, remove the lid of the slow cooker and cook on high for an additional 30–45 minutes to allow excess liquid to evaporate. Alternatively, you can stir in a slurry of cornstarch and water to thicken the sauce.
Can I prepare this recipe ahead of time?
Absolutely! You can assemble all the ingredients in the slow cooker insert the night before and refrigerate. In the morning, place the insert into the slow cooker and start cooking as directed.
Is it possible to make this dish dairy-free?
Yes, to make this dish dairy-free, use dairy-free cream cheese and cheese alternatives. Ensure that your taco seasoning and other ingredients are also dairy-free.
Can I use this chicken mixture for other dishes?
Definitely! The creamy chicken mixture is versatile and can be used as a filling for tacos, burritos, quesadillas, or even as a topping for baked potatoes or rice bowls.
Conclusion
Crockpot Creamy Chicken Nachos are a delicious and effortless way to bring people together over a comforting meal. The combination of tender chicken, creamy cheese, and flavorful spices creates a dish that’s both satisfying and adaptable to various tastes. Whether you’re hosting a party or looking for a simple weeknight dinner, this recipe is sure to become a favorite in your household.
Print
Crockpot Creamy Chicken Nachos
- Total Time: 4 hours
- Yield: 8 servings
- Diet: Gluten Free
Description
These creamy crockpot chicken nachos are loaded with salsa, black beans, corn, and melty cheese—perfect for game day, parties, or easy weeknight dinners.
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
1 ounce packet taco seasoning
16 ounces salsa (mild, medium, or hot)
15-ounce can black beans, drained and rinsed
15.25-ounce can sweet corn, drained
8 ounces cream cheese (block style)
1 cup shredded Mexican blend cheese
Tortilla chips, for serving
Optional Toppings:
Sour cream
Pico de gallo
Chopped cilantro
Shredded lettuce
Sliced jalapeños
Instructions
Place chicken in the bottom of the slow cooker.
Sprinkle taco seasoning evenly over chicken.
Pour salsa over the chicken, then add black beans and corn on top.
Cover and cook on high for 2.5–3 hours or low for 3.5–4 hours.
Once chicken is cooked through, shred using two forks and stir everything together.
Place cream cheese on top, cover, and let sit for 5 minutes to soften.
Stir cream cheese into the mixture until fully melted and creamy.
To serve, layer tortilla chips on a plate, top with creamy chicken mixture, sprinkle with cheese, and add desired toppings.
Notes
Use rotisserie chicken as a shortcut; just reduce cook time and stir in at the end.
Adjust salsa heat level to taste.
Use low-fat cream cheese and cheese for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 3–4 hours
- Category: Appetizer, Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex, American
