Creamy Crockpot Chicken Nachos
A hearty and satisfying meal featuring tender, juicy chicken smothered in a creamy cheese sauce, served atop crunchy tortilla chips.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 cup chicken broth Use low-sodium if preferred
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 bag tortilla chips For serving
- Your choice of toppings (e.g., diced tomatoes, jalapeños, green onions, sour cream)
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Sprinkle the taco seasoning evenly over the chicken.
- Pour in the chicken broth, which will keep the chicken moist while cooking.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and shreddable.
- Once cooked, remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot. Add the softened cream cheese, and stir until well combined.
- Add both cheeses and mix until melted and creamy.
- Spoon the delicious chicken mixture over a bed of tortilla chips and top with your favorite toppings.
Notes
Substitutions: You can easily swap out the chicken for cooked shredded beef or beans for a meatless version. Keep an eye on your cooking time to ensure the chicken remains juicy.