Crockpot Creamy Chicken Nachos
A delicious and easy-to-make dish that brings the joy of nachos right to your kitchen, perfect for game day or cozy gatherings.
Ingredients
Main Ingredients
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs Opt for thighs for juicier results.
- 1 block (8 oz) cream cheese Cut into smaller chunks for easy melting.
- 1 cup salsa Use quality salsa for best flavor.
- 1 packet taco seasoning Adjust based on desired spice level.
- 1 cup shredded cheddar cheese Consider adding more for an extra cheesy experience.
- Tortilla chips For serving; best stored separately to avoid sogginess.
Optional Toppings
- diced tomatoes Adds freshness.
- cilantro Offers a burst of color and flavor.
- sour cream Balances the warmth of the dish.
- jalapeños For added heat.
- green onions For crunch.
Instructions
Preparation
- Place the boneless, skinless chicken breasts or thighs at the bottom of the crockpot.
- Cut the cream cheese into smaller chunks and spread them evenly over the chicken.
- Pour the salsa over the chicken and cream cheese mixture.
- Sprinkle the taco seasoning on top, adjusting the amount to control spice.
Cooking
- Cover the crockpot and set the heat to LOW for 4-6 hours or HIGH for 2-3 hours.
- When cooking time is up, shred the chicken using two forks inside the pot.
- Mix in the shredded cheddar cheese until melted and creamy.
Serving
- Place a generous layer of tortilla chips on serving platters.
- Ladle the warm creamy chicken mixture over the chips and add toppings as desired.
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Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat on the stove or microwave before serving again.