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Crockpot Taco Chicken Nachos

A delicious and customizable dish combining slow-cooked chicken thighs, crispy tortilla chips, melty cheese, and vibrant toppings perfect for any gathering.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Snack
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs The star of the show, these thighs stay juicy and tender when cooked slowly.
  • 1 12-oz bag tortilla chips The crispy base that holds all our toppings.
  • 2 cups shredded sharp cheddar cheese The rich and melty goodness that brings everything together.
Seasonings and Flavorings
  • 1 tablespoon chili powder Adds warmth and depth of flavor.
  • 1 teaspoon ground cumin Offers an earthy, aromatic touch that enhances the taco flavor.
  • ½ teaspoon smoked paprika Infuses a subtle smokiness.
  • ½ teaspoon garlic powder For that irresistible aroma and flavor boost.
  • ¼ teaspoon cayenne pepper Optional: a touch of heat to spice things up.
  • 1 cup chicken broth Keeps the chicken moist and flavorful.
  • ¼ cup fresh lime juice Adds a fresh zing that brightens the dish.
  • 2 tablespoons tomato paste Offers sweetness and a hint of acidity.
  • 1 tablespoon olive oil For that nice sheen and flavor boost.
Toppings
  • ½ cup diced red onion Provides a crunchy, slightly pungent note.
  • ¼ cup chopped fresh cilantro Adds freshness and color.
  • 1 each avocado, sliced Creamy goodness that complements the spicy elements.
  • ½ cup sour cream Optional: for those who crave extra creaminess.
  • to taste jalapeño slices The perfect spicy garnish for your nachos.

Method
 

Preparation
  1. Begin by patting the chicken thighs dry with a paper towel.
  2. Rub them generously with chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper if you’re feeling adventurous.
  3. Drizzle with olive oil to enhance flavor and help them sear beautifully if you choose to brown them before cooking.
Optional Searing
  1. For an added depth of flavor, sear the seasoned chicken in a skillet over medium-high heat for 2-3 minutes on each side until they are golden brown.
Crockpot Cooking
  1. Place the seasoned chicken in a crockpot and pour in the chicken broth, lime juice, and tomato paste.
  2. Cover it and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is so tender that it falls apart easily with a fork.
Shred the Chicken
  1. Once cooked, shred the chicken using two forks and stir it back into the flavorful broth in the crockpot.
Preparing the Chips
  1. Preheat your oven to 375°F (190°C) and spread the tortilla chips on a baking sheet.
  2. Drizzle with a touch of olive oil and bake for 5-7 minutes, or until crispy and lightly browned.
Layering the Nachos
  1. On a large platter, layer the crispy tortilla chips, then generously top them with shredded chicken and a heap of sharp cheddar cheese.
  2. Return to the oven for a few minutes until the cheese is melted and bubbling.
Finishing Touches
  1. Once out of the oven, finish your nachos with a sprinkle of diced red onion, chopped cilantro, sliced avocado, and jalapeños.
  2. If desired, add a dollop of sour cream for that creamy contrast and serve immediately.

Notes

Let the chicken marinate in the taco seasoning for a few hours or overnight for a more intense flavor. Consider experimenting with different cheese types or adding black beans or corn for extra texture. Leftover chicken can be stored in an airtight container for up to 3 days.