Crockpot Creamy Chicken Nachos

Name: Crockpot Creamy Chicken Nachos
Prep time: 5 min
Cook time: PT-483299H34M21S
Total time: PT-483299H34M21S
Cuisine: American
Ingredients: 2 large chicken breasts, diced; 2 (10 oz) cans cream of chicken soup; 1 (14 oz) can Rotel (choose mild, medium, or spicy); 1 (10 oz) can black beans, drained (optional); 1 cup shredded cheddar cheese; Salt and pepper to taste; Tortilla chips, for serving; Optional garnishes: minced cilantro, sour cream, sliced avocado, jalapeños, black olives

Jump to Recipe·Print Recipe

There is something incredibly comforting about a plate of warm, cheesy nachos, and when you add tender, flavorful chicken into the mix, it becomes the ultimate crowd-pleaser. Whether you are hosting a game night, looking for an easy weeknight meal, or just craving a delicious snack, crockpot creamy chicken nachos are the perfect solution. This dish requires minimal effort—simply dump the ingredients into a slow cooker and let the magic happen.

What makes this recipe especially beginner-friendly is its foolproof nature. There is no complicated cooking process, no fancy techniques—just simple ingredients working together to create a creamy, cheesy, and satisfying meal. Plus, with the flexibility to customize toppings, this dish is as versatile as it is delicious.

Ingredients and Their Roles

Chicken Breasts – The protein base of this dish, turning juicy and tender as it slow-cooks.

Cream of Chicken Soup – Adds richness and creates a velvety, creamy texture.
Rotel (Diced Tomatoes with Green Chilies) – Brings in a slight tang and spice, balancing the dish’s creaminess.
Black Beans (Optional) – Boosts protein and fiber, making the meal more filling.

Cheddar Cheese – Melts beautifully, giving the nachos their signature gooey, cheesy goodness.
Salt & Pepper – Enhances the flavors and ties all the ingredients together.
Tortilla Chips – The crunchy, salty base for serving.

Ingredient Substitutions

Instead of chicken breasts, you can use rotisserie chicken or even shredded turkey.
Swap cream of chicken soup for cream of mushroom or cream of cheddar for a different flavor profile.
If you don’t have Rotel, use diced tomatoes with a pinch of chili powder for a similar effect.

Substitute cheddar cheese with Monterey Jack, pepper jack, or a Mexican cheese blend.

Step-by-Step Cooking Instructions

Step 1: Dice the chicken breasts into bite-sized pieces. This helps them cook evenly and soak up the creamy sauce.

Step 2: In your slow cooker, combine the diced chicken, cream of chicken soup, drained black beans (if using), Rotel, shredded cheese, salt, and pepper. Stir everything together to ensure the chicken is coated with the creamy mixture.

Step 3: Cover and cook on low for 4-6 hours or high for 2-3 hours. The chicken should be tender and easy to shred with a fork.

Step 4: Once cooked, give the mixture a final stir. The cheese should be melted, and the sauce should have thickened into a creamy, flavorful consistency.

Step 5: Serve over a bed of crunchy tortilla chips and top with your favorite garnishes—think fresh cilantro, sour cream, sliced avocado, jalapeños, or black olives. Enjoy immediately!

Beginner Tips and Notes

Check for doneness: If you are unsure if your chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C).
Adjust the spice level: For a milder version, use plain diced tomatoes instead of Rotel. For extra heat, add chopped jalapeños or a dash of hot sauce.
Prevent soggy nachos: To keep the chips crispy, serve the creamy chicken mixture on the side rather than pouring it directly over the chips.

Make it in advance: This dish reheats well. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the microwave or on the stovetop.

Serving Suggestions

Side Dishes: Pair with a simple side salad, Mexican rice, or refried beans for a complete meal.
Toppings: Get creative! Try adding guacamole, pico de gallo, shredded lettuce, or a drizzle of lime crema.

Leftover Ideas: Use the chicken mixture in tacos, burritos, quesadillas, or even as a dip with extra chips.

Crockpot creamy chicken nachos are the ultimate easy, crowd-pleasing dish that delivers big flavor with minimal effort. Whether you are a beginner in the kitchen or just looking for a stress-free meal, this recipe is sure to be a hit. Try it out and let us know how it turned out in the comments. What toppings did you add? Did you make any fun variations? We would love to hear from you!

FAQ About Crockpot Creamy Chicken Nachos

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken, but it is recommended to thaw it first for even cooking. If using frozen chicken, increase the cooking time by 1-2 hours on low to ensure it cooks through safely.

What can I use instead of cream of chicken soup?

You can substitute it with cream of mushroom, cream of cheddar, or even a homemade version made with butter, flour, chicken broth, and milk.

How do I prevent my nachos from getting soggy?

For crispy nachos, serve the creamy chicken mixture on the side and allow everyone to assemble their own plates. You can also briefly bake the chips in the oven before serving to enhance their crunch.

Can I make this dish ahead of time?

Yes! You can prepare the creamy chicken mixture in advance and store it in the refrigerator for up to 3 days. Reheat it in a slow cooker, on the stovetop, or in the microwave before serving.

More Relevant Recipes