Crockpot Chicken Nachos are an easy to make nacho recipe that’s loaded with all of your favorite ingredients, like enchilada sauce, Velveeta cheese, chicken, and so much more. Perfect for parties, a simple dinner, potlucks, and all other nacho-friendly occasions!
Crockpot Cheesy Enchilada Chicken Nachos
Plug in the Crockpot, friends! This recipe is great year round! While it’s pretty impossible to say what my favorite slow cooker recipe is, I know that this one is near the top of the list! Everything you love about cheesy, savory, flavorful chicken enchiladas is slowly cooked to tender perfection then served with tortilla chips. These are the nachos of your dreams if you’re a fellow enchilada lover – and let’s get real. Who doesn’t love enchiladas?! You can also make nachos with our Crockpot Queso Chicken but I really love the enchilada sauce version!
How do I serve Crockpot Chicken Nachos?
This party perfect finger food is best served on a large platter with all of your favorite toppings! It’s already loaded with tons of flavor, but the garnishes are what give it that certain fresh flair that tastes and photographs well. Some of my favorite toppings include sliced jalapeños, sour cream, Guacamole, some easy Blender Salsa and olives or green onions!
How to Make Cheesy Enchilada Chicken Nachos in the Slow Cooker
Stir the sauce and seasonings. Stir the enchilada sauce, cumin, garlic powder, onion powder, chili powder and salt together in a medium bowl.
Add the key ingredients. Add the chicken to your slow cooker then add the Velveeta cubes around on top and pour on the enchilada sauce evenly.
Cover the pot with the lid then cook on low for 4 hours or on high for 2-3 hours or until the chicken reaches 265°F.
Shred the chicken. Remove the chicken from the sauce and shred It in a large bowl using two forks or an electric mixer.
Make it saucy. Stir the sauce in the pot until the cheese is fully melted then reserve 1 cup of the sauce.
Stir the chicken back in. Stir in the chicken then gradually pour the reserved cup of sauce back in until it’s to your liking.
Prepare for baking. Preheat the oven to 375°F and line a large baking pan with parchment paper or aluminum foil.
Assemble the nachos. Spread half of the chips out on the pan and sprinkle half of the chicken on top followed by half of the tomatoes, beans, corn, onion and cheese. Layer the remaining chips on top then sprinkle the remaining chicken on top followed by the remaining tomatoes, beans, corn, onion and cheese.
Bake. Bake for 15-20 minutes or until the cheese is fully melted on top.
Top it off! Serve with sliced jalapeños, sour cream, guacamole and cilantro if desired.
Can I make these nachos ahead of time?
Here’s the deal – as soon as you pull these nachos out of the oven, enjoy them immediately! They don’t store well. However, you can prepare the chicken ahead of time. Once it’s shredded and cooled to room temperature, store the chicken in an airtight food storage container in the fridge for up to 3 days.
Ingredient Notes for Cheesy Enchilada Chicken Nachos
Enchilada Sauce – You can use red or green enchilada sauce for this recipe! They both taste absolutely amazing, so pick your favorite!
Tomatoes – If you can’t get your hands on two roma tomatoes, you can use one large beefsteak tomato.
Chicken Breasts – You can use boneless skinless chicken thighs if you prefer dark meat, or even chicken tenderloins.
Enjoy!
~Nichole
Crockpot Chicken Nachos
Ingredients
- 1 28-oz Can Enchilada Sauce
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
- ½ teaspoon Salt
- 3 Chicken Breasts about 2 ½ pounds
- 1 8-oz Block Velveeta Cheese, cut into pieces
- 1 11-oz Bag Tortilla Chips
- 2 Roma Tomatoes deseeded and diced
- ½ Cup Black Beans rinsed and drained
- ½ Cup Sweet corn drained
- ½ Red Onion diced
- 8 Ounces Colby Jack Cheese
- Toppings: sliced jalapeños sour cream, guacamole and minced cilantro
Instructions
- Stir the enchilada sauce, cumin, garlic powder, onion powder, chili powder and salt together in a medium bowl.
- Add the chicken to your slow cooker then add the Velveeta cubes around on top and pour on the enchilada sauce evenly.
- Cover the pot with the lid then cook on low for 4 hours or on high for 2-3 hours or until the chicken reaches 265 degrees Fahrenheit.
- Remove the chicken from the sauce and shred It in a large bowl using two forks or an electric mixer.
- Stir the sauce in the pot until the cheese is fully melted then reserve 1 cup of the sauce.
- Stir in the chicken then gradually pour the reserved cup of sauce back in until it’s to your liking.
- Preheat the oven to 375 degrees Fahrenheit and line a large baking pan with parchment paper or aluminum foil.
- Spread half of the chips out on the pan and sprinkle half of the chicken on top followed by half of the tomatoes, beans, corn, onion and cheese.
- Layer the remaining chips on top then sprinkle the remaining chicken on top followed by the remaining tomatoes, beans, corn, onion and cheese.
- Bake for 15-20 minutes or until the cheese is fully melted on top.
- Serve with sliced jalapeños, sour cream, guacamole and cilantro if desired.
