Description
These nachos combine tender, slow-cooked chicken with zesty salsa and gooey cheese, creating a perfect dish for gatherings or cozy nights in. Easy to prepare and packed with flavor, they will impress your family and friends!
Ingredients
Scale
- 3–4 Chicken Breasts
- 1 Packet Taco Seasoning
- 16 Ounces Salsa
- 15.25 oz. Can of Whole Kernel Corn
- 15.25 oz. Can of Black Beans
- 2 Cups Shredded Cheddar Cheese
- 2–3 Roma Tomatoes
- 2 Jalapeños
- About 11 oz. Tortilla Chips
Instructions
- Place chicken breasts in the crockpot and sprinkle taco seasoning over them.
- Pour salsa over the chicken, ensuring it is fully covered.
- Cover and cook on High for 3-4 hours or Low for 6-8 hours until chicken is tender.
- Remove chicken from the crockpot and shred with two forks, mixing it back with the juices.
- Preheat the broiler and line a baking sheet with parchment paper.
- Spread tortilla chips on the baking sheet in a single layer.
- Layer shredded chicken, corn, and black beans over chips.
- Sprinkle shredded cheese evenly on top.
- Broil for 2-4 minutes until cheese is melted and bubbly.
- Top with diced tomatoes and sliced jalapeños before serving.
Notes
For a spicier kick, leave the seeds in the jalapeños.
Make sure to use sturdy tortilla chips to support the toppings.
You can customize toppings to your preference, adding ingredients like avocado or fresh cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg