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Crockpot Creamy Chicken Nachos

  • Author: Rayne
  • Total Time: 4 hours

Ingredients

Scale

    • 2 lbs boneless, skinless chicken breasts (or thighs)

    • 1 packet taco seasoning (or homemade taco seasoning mix)

    • 1 packet ranch seasoning mix

    • 1 cup chicken broth (low-sodium)

    • 8 oz cream cheese, cubed

    • 1 can (4 oz) diced green chilies (optional for added flavor)

    • 1 ½ cups shredded cheddar cheese

    • 1 cup shredded mozzarella cheese

    • 1 tablespoon olive oil (for sautéing)

    • 1 bag tortilla chips (your choice of plain or seasoned)

    • Fresh cilantro, chopped (for garnish)

    • 1 medium lime, cut into wedges (for garnish)

    • Optional toppings: sour cream, sliced jalapeños, diced tomatoes, sliced green onions, guacamole

Ingredient Highlights

    • Chicken: Boneless, skinless chicken breasts or thighs are the base of this recipe, cooking to a tender texture that can be easily shredded.

    • Taco and Ranch Seasoning: These seasonings are key to bringing flavor and depth to the chicken, with taco seasoning providing bold and zesty flavors, and ranch seasoning adding a creamy, herby touch.

    • Cream Cheese: The cream cheese creates the rich, velvety base for the sauce that envelopes the chicken.

    • Cheese: A combination of cheddar and mozzarella provides the ideal blend of sharpness and meltiness for the creamy sauce.

    • Tortilla Chips: The crispy chips act as the perfect vessel for scooping up all that creamy chicken goodness.

Instructions

Prepare the Chicken:

    1. Sear the Chicken: In a skillet, heat the olive oil over medium-high heat. Season the chicken breasts (or thighs) with salt, pepper, and half of the taco seasoning. Sear the chicken on both sides for about 2-3 minutes until golden brown (this step is optional but adds flavor). Remove the chicken from the skillet and set aside.

    1. Add to Crockpot: Place the seared chicken into the crockpot. Add the chicken broth, the remaining taco seasoning, ranch seasoning mix, and the can of diced green chilies (if using).

    1. Cook: Cover the crockpot and cook on low for 4-6 hours or until the chicken is fully cooked and tender. The chicken should shred easily when pulled apart with two forks.

Prepare the Creamy Sauce:

    1. Shred the Chicken: Once the chicken is cooked through, use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken into the broth and seasoning mixture.

    1. Add Cream Cheese: Add the cubed cream cheese to the crockpot and stir to combine. Let it melt into the chicken for about 10 minutes, then stir again to create a creamy sauce.

    1. Add Cheese: Add the shredded cheddar and mozzarella cheese to the crockpot, stirring until the cheese has melted and the sauce is creamy and smooth.

Assemble the Nachos:

    1. Prepare the Nacho Base: Spread a layer of tortilla chips onto a large platter or individual serving plates.

    1. Top with Chicken Mixture: Spoon the creamy chicken mixture generously over the tortilla chips, making sure each chip is covered in cheesy, flavorful chicken.

    1. Add Toppings: Top with any desired toppings like sour cream, guacamole, jalapeños, diced tomatoes, and green onions.

    1. Garnish: Finish by garnishing with fresh cilantro and lime wedges for a burst of freshness.

Serve:

    1. Enjoy: Serve immediately while the nachos are warm and cheesy! Enjoy your Crockpot Creamy Chicken Nachos with family and friends.

  • Prep Time: 10 minutes

Nutrition

  • Serving Size: 6
  • Calories: 400
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 25g

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Find it online: https://crispandyum.com/crockpot-creamy-chicken-nachos/