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
