Slow-Cooker Shredded Chicken Nachos

Slow-Cooker Shredded Chicken Nachos
Preparation time
15 mins
Easy Recipes
12 people

Slow-Cooker Shredded Chicken Nachos.

Get together in the fast lane with a slow-cooked munchy.


Slow-Cooker Shredded Chicken Nachos




  • 2 lb. (about 10) boneless skinless chicken thighs
  • 1 (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
  • 1 (15-oz.) can pinto beans, drained
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
  • 2 tablespoons lime juice
  • 10 oz. restaurant-style tortilla chips


  • 4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
  • 3/4 cup sour cream
  • 3/4 cup Old El Paso™ Thick ‘n Chunky Salsa
  • 1/4 cup sliced green onions
  • 1/4 cup sliced ripe or green olives
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into 12 wedges


  1. Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
  2. Cover; cook on Low setting for 7 to 8 hours.
  3. Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
  4. To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

Recipe rating