Whether you are planning a birthday party, football party, or just want a late night appetizer to enjoy on movie night, this Crock Pot Nacho Chicken recipe is super easy to make, and takes a few minutes worth of prep time. Toss all of the ingredients in a crock pot in the morning, and then let the chicken cook all day while your prepping the house. Once is chicken is ready, shred it up, and serve with your favorite toppings. I prefer crispier tortilla chips, and often place the chips and cheese in the oven or toaster oven for a few minutes to warm them up and then top with shredded chicken, lettuce & tomatoes. You can also serve it with sour cream, salsa, black olives, green peppers or jalapenos.

Crock Pot Nacho Chicken:

What do you need?

2-4 chicken breast
1 can Ro-tel (This is what Ro-tel looks like, and can be found in the grocery store)
1 package taco seasoning

Directions:

Place all ingredients in crock-pot and cook on low 8-10 hours. Shred chicken.
Spread Nacho Chicken over tortilla chips, and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.

*If you want to freeze. Place all ingredients including raw chicken in a gallon size freezer bag. Seal and place in freezer. When ready to use thaw in fridge overnight.

Crock-Pot Nacho Chicken

5 from 1 vote

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Course: Main Course

Keyword: Chicken, Crockpot

Ingredients

2-4 chicken breast
1 can Rotel
1 package taco seasoning

Instructions

Place all ingredients in gallon size freezer bag. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low 8-10 hours. Shred with two forks.
Spread Nacho Chicken over tortilla chips, and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.

In addition to being served on top of nachos, serve this crock pot nacho chicken in salads, or a wrap.