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.

Crockpot Creamy Chicken Nachos

Name: Crockpot Creamy Chicken Nachos
Prep time: 5 min
Cook time: PT-484075H50M29S
Total time: PT-484075H50M29S
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

Description

Crockpot creamy chicken nachos are an easy, cheesy, and flavorful dish perfect for busy weeknights or entertaining guests. The slow cooker does all the work, making this a stress-free meal with tender, seasoned chicken in a rich, creamy sauce served over crispy tortilla chip

Ingredients

Scale

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

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Instructions

Prepare the slow cooker: Lightly grease the slow cooker with cooking spray to prevent sticking.
Combine the ingredients: Add the diced chicken, cream of chicken soup, drained black beans (if using), Rotel, shredded cheddar cheese, salt, and pepper to the slow cooker. Stir until everything is evenly mixed and coated.
Cook the mixture: Cover and cook on low for 4-6 hours or on high for 2-3 hours. Stir occasionally to ensure even cooking. The chicken should be tender and easily shred with a fork.
Check for doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). If needed, cook for an additional 30 minutes.
Assemble the nachos: Spread tortilla chips on a serving platter or individual plates. Spoon the creamy chicken mixture over the top.
Garnish and serve: Add your favorite toppings such as fresh cilantro, sour cream, sliced avocado, jalapeños, or black olives. Serve immediately and enjoy!

Notes

For extra flavor, add a teaspoon of taco seasoning or a dash of cumin to the mixture.
If the sauce is too thick, stir in a splash of milk or chicken broth to reach the desired consistency.
Leftover chicken mixture can be stored in an airtight container in the fridge for up to 3 days and reheated on the stovetop or microwave.
This recipe can be made spicier by adding diced jalapeños or using a spicier variety of Rotel.

Prep Time: 5 minutes
Cook Time: 4-6 hours (low) or 2-3 hours (high)
Category: Appetizer, Main Course, Snack
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 298 kcal
Sugar: 7g
Sodium: 530mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 23g
Fiber: 6g
Protein: 27g
Cholesterol: 71mg