Crockpot Creamy Chicken Nachos Recipe

Indulge in the ultimate comfort food with this Crockpot Creamy Chicken Nachos recipe. Perfect for game day gatherings or a cozy night in, these nachos are loaded with tender chicken, creamy cheese sauce, and all your favorite toppings. Set it and forget it in the slow cooker for an easy and delicious meal!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 packet taco seasoning
• 1 can diced tomatoes with green chilies, drained
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Tortilla chips, for serving
• Sliced jalapeños, diced tomatoes, avocado, and lime wedges, for garnish

Instructions: How to Cook Crockpot Creamy Chicken Nachos

1. Place the chicken breasts in the crockpot and pour the chicken broth over them. Sprinkle the taco seasoning on top.
2. Cover and cook on low for 3-4 hours, or until the chicken is tender and easily shreds with a fork.
3. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
4. Add the diced tomatoes, black beans, and corn to the crockpot. Stir to combine with the chicken.
5. In a separate bowl, mix together the cheddar cheese, Monterey Jack cheese, and sour cream. Pour the cheese mixture over the chicken and stir to combine.
6. Cover and cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
7. When ready to serve, spoon the creamy chicken mixture over a bed of tortilla chips. Top with chopped cilantro and your favorite garnishes like sliced jalapeños, diced tomatoes, avocado, and a squeeze of lime juice.
8. Enjoy these delicious Crockpot Creamy Chicken Nachos hot and fresh from the slow cooker!