Creamy Chicken Nachos

Save time, make less mess and have a meal for 4-5 with this easy nachos hack!

Cuisine Mexican
Prep Time 6 hours
Cook Time 15 minutes
Total Time 6 hours 15 minutes
Servings 5 people
Calories 1380kcal


8 cups Tortilla Chips
3 cups Shredded cheddar cheese
6 cups chicken breasts cooked
1/8 cup taco seasoning about one packet
1 Can Rotel
Fixings for nachos sour cream, salsa, black beans, black olives


In a four quart (or large Crockpot), layer your boneless chicken breasts on the bottom.
Pour your undrained can of Rotel on top of the chicken
Sprinkle with taco seasoning
Cover the crockpot and cook on high for three to four hours, or on low for six to eight hours.
Don’t forget to check the temp of your shredded chicken taco meat with your meat thermometer!
Shred the chicken using two forks or a hand mixer.

** If you already have your chicken prepared, you can start here:

Lay a sheet of parchment paper on a baking sheet
Lay tortilla chips out on the parchment paper
Cover chips with drained shredded chicken
Top with shredded cheddar cheese
** Add a layer of optional ingredients that you don’t mind hot in temperature
Bake for 15 minutes at 350 degrees until cheese is melted
Top with cold ingredients

Serve with side plates and a spatula for serving

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