Crockpot Creamy Chicken Nachos are a delicious and easy way to enjoy a cheesy, comforting snack or meal. Tender shredded chicken slowly cooked with creamy cheese and spices, all ready to be piled high on crispy tortilla chips. The creamy sauce makes every bite rich and flavorful, perfect for sharing with friends or family.
I love how simple this recipe is—just toss everything in the crockpot and let it do its magic while I relax or take care of other things. When the chicken is done, it’s so easy to serve and customize with toppings like jalapeños, sour cream, or fresh salsa. This dish always brings smiles because it’s warm, cheesy, and satisfying without any fuss.
My favorite way to enjoy these nachos is on a cozy night in with a cold drink and good company. It’s the kind of dish that gets people chatting and reaching for just one more chip. If you’re looking for a crowd-pleaser that feels special but is incredibly simple to make, these Crockpot Creamy Chicken Nachos are a great choice.
Key Ingredients & Substitutions for Crockpot Creamy Chicken Nachos
Chicken breasts: I prefer boneless, skinless chicken breasts for tender shredding. You can also use thighs for juicier meat with a bit more flavor.
Cream of chicken soup: This adds rich creaminess. If you want a lighter option, try cream of mushroom or cream of celery soup.
Sour cream: It gives tang and smooth texture. Greek yogurt can be a great substitute to cut down calories.
Cheese: Cheddar is classic here, but Monterey Jack adds a nice melty texture. Feel free to swap for Colby or Mozzarella for a different cheese vibe.
Salsa or diced tomatoes with chilies: This brings a fresh, zesty kick. Mild salsa works well if you want less heat, or add extra jalapeños if you like it spicy.
Tortilla chips: Pick sturdy chips that hold toppings well to avoid sogginess. Blue corn chips add fun color and a slightly nuttier taste.
How Do I Make Sure the Chicken is Tender and Shreds Easily in the Crockpot?
Cooking chicken in the crockpot needs patience for the best results. Follow these tips for tender, shreddable chicken:
- Place chicken breasts evenly in the crockpot to cook uniformly.
- Use low heat and cook for 6-7 hours. This slow cooking breaks down fibers well.
- Avoid opening the lid too often; heat escapes and slows cooking.
- Once done, let the chicken rest 5 minutes before shredding with forks right in the pot.
- Mix shredded chicken with the sauce immediately to keep it juicy and flavorful.
These steps help you avoid dry or tough chicken and make shredding super easy, giving you soft, creamy chicken topping perfect for nachos.
Equipment You’ll Need
- Slow cooker (crockpot) – I love using it because it keeps the chicken juicy and makes cooking hands-off.
- Forks – for shredding the cooked chicken easily.
- Mixing bowl – perfect for combining the soup, sour cream, and salsa for a smooth sauce.
- Large spoon or spatula – to stir the shredded chicken and cheese together.
- Baking sheet or oven-safe dish – for broiling the nachos if you want extra melted cheese on top.
Flavor Variations & Add-Ins
- Protein swaps: Use cooked shredded turkey or pork instead of chicken for different flavors.
- Cheese options: Try pepper jack for some spice, or a mix of cheeses like mozzarella and queso fresco for a different melt.
- Veggie boost: Add sautéed bell peppers, corn, or black beans for more texture and flavor.
- Spice it up: Toss in chopped jalapeños or a splash of hot sauce if you want more heat.
How to Make Crockpot Creamy Chicken Nachos
Ingredients You’ll Need:
For The Chicken and Sauce:
- 2 large boneless, skinless chicken breasts
- 1 packet (1 oz) taco seasoning mix
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup salsa or diced tomatoes with green chilies
For The Cheese and Toppings:
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup shredded Monterey Jack cheese (optional)
- Tortilla chips
- 1/4 cup diced white onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced tomatoes (for garnish)
- 1 jalapeño, finely chopped (optional garnish)
- Sour cream or crema for drizzling on top
How Much Time Will You Need?
This dish takes about 10 minutes to prepare, then 6 to 7 hours to slow cook on low (or 3 to 4 hours on high). Afterward, you’ll spend a few minutes shredding the chicken, mixing in cheese, and assembling your nachos.
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Place the chicken breasts in the bottom of your crockpot. Sprinkle the taco seasoning over them evenly. In a bowl, mix together the cream of chicken soup, sour cream, and salsa (or diced tomatoes with green chilies). Pour this creamy sauce over the chicken breasts. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
2. Shred and Mix the Chicken with Cheese:
Once cooked, shred the chicken right inside the crockpot using two forks. Stir well to coat the shredded chicken in the creamy sauce. Add the shredded cheddar and Monterey Jack cheeses (if using), and gently stir until the cheese melts into the mixture.
3. Assemble and Serve Your Nachos:
Spread a generous layer of tortilla chips on a large plate or serving tray. Spoon the creamy chicken and cheese mixture evenly over the chips. If you like, sprinkle additional shredded cheddar cheese on top. For extra melty cheese, broil the assembled nachos in the oven for 2-3 minutes until bubbly and golden. Remove from the oven and add your toppings like diced onion, fresh cilantro, diced tomatoes, and jalapeños. Drizzle sour cream or crema over everything. Serve immediately and enjoy your creamy, cheesy crockpot chicken nachos!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is fully thawed before adding it to the crockpot. Thaw overnight in the fridge or use the cold water method for quicker thawing. This helps the chicken cook evenly and avoids any food safety issues.
Can I Make Crockpot Chicken Nachos Ahead of Time?
Absolutely! You can prepare and cook the chicken mixture a day in advance and store it in the fridge. When ready to serve, simply reheat the mixture, assemble the nachos, and broil the cheese on top.
How Should I Store Leftovers?
Store any leftover creamy chicken mix in an airtight container in the refrigerator for up to 3 days. Keep the chips separate to maintain their crunch. Reheat the chicken mixture gently on the stove or microwave and assemble fresh nachos to enjoy.
Can I Customize the Toppings?
Definitely! Common toppings like jalapeños, diced tomatoes, cilantro, onions, and sour cream work great. You can also add black beans, corn, avocado, or your favorite hot sauce for extra flavor and texture.
