The ultimate crowd-pleaser: tender Tex-Mex chicken, crispy corn chips and gooey cheese – all made effortless with your slow-cooker!
I can’t tell you how many times I tested this recipe. I went deep into the slow-cooker recipe rabbit hole, determined to find a way to make flavour-packed, juicy chicken – not the bland, watery disappointment that some slow-cooker recipes deliver. If you’ve ever had a slow-cooker meal that tasted like it needed … well, something, then you know what I mean.
The game-changer? Loads of spices and a final grill (broil) in the oven with Mexican cheese to caramelise the chicken and sauce – this step is non-negotiable! I really wanted this to be a set-it-and-forget-it dinner. Toss everything into the slow-cooker in the morning, and by the time dinner rolls around, you have perfectly seasoned, fall-apart tender Tex-Mex chicken, ready to pile onto crispy nachos.
This recipe makes a BIG batch (because leftovers = me feeling like I’m winning at life). Half gets turned into nachos, and the other half freezes beautifully for tacos, burrito bowls, loaded potatoes or even pizza toppings. And to take it to the next level? A loaded corn topping with lime, coriander (cilantro), feta and a sprinkle of Tajin – which, if you haven’t tried before, will blow your mind.
Whether it’s for a family dinner, or a casual get-together, these nachos are always a win at our place. Save this one – you’ll be making it again and again!
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work just as well in the slow-cooker and stay incredibly tender.
What other toppings can I add?
You can add guacamole, diced tomatoes, salsa, black beans or pickled red onions for extra flavour and variety.
What is Tajin?
Tajin is a Mexican spice blend that contains chilli pepper, lime and salt. It is delicious sprinkled over Tex-Mex dishes but also can be used to spice up Mexican cocktails, such as margaritas. If you can’t find it, I have provided alternatives in the recipe.
Watch how to make Slow-cooker Chicken Nachos
If you loved Slow-cooker Chicken Nachos, I think you’ll love:
Loaded Veggie Nachos Recipe
Mexican Pulled Chicken Nachos Recipe
Homemade Nachos Recipe
Nachos Beef Folded Wraps Recipe
Slow-cooker Chicken Nachos
Share PrintIngredients
- 1 kg 2 lb 3 oz boneless, skinless chicken breast (see note 2 if you prefer to use thighs)
- 1 onion finely diced
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste concentrated puree
- 1 tbsp chipotle in adobo optional
- 400 g 14 oz canned diced tomatoes
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tbsp dried oregano
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 2 tsp sea salt flakes plus extra to finish
- 1 tsp freshly cracked black pepper
- 1 cup 200 g corn kernels (fresh, frozen and thawed, or tinned – I used fresh)
- Juice and zest of 1 lime
- ¼ cup 35 g crumbled feta
- ½ cup 15 g coriander (cilantro) leaves, finely chopped, plus extra leaves to garnish (optional)
- 1 tsp Tajin or ½ tsp sweet paprika mixed with ¼ tsp sea salt flakes
- 300 g 10½ oz corn chips
- 250 g 9 oz shredded Mexican cheese
- ¼ cup 60 g sour cream
- 1 jalapeño sliced (optional)
- ¼ tsp Tajin or sweet paprika to finish (optional)
Instructions
- Prep the chicken – Place all of the slow-cooker chicken ingredients in the base of a slow-cooker.
- Stir to combine the chicken with the spices and liquid.
- Cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and shreddable.
- Once cooked, use a ladle to remove half of the sauce (the chicken releases juices during cooking). Shred the chicken directly in the slow-cooker using two forks or tongs. Ladle the sauce back into the slow-cooker, until you have reached your desired consistency (I like to serve any leftover sauce on the side for extra drizzling and dunking!). Season the chicken to your liking with extra salt, if desired.
- Prep the loaded corn topping – Combine the ingredients in a small bowl and set aside.
- Assemble the nachos – Preheat the oven grill (broiler) to high.
- Spread the corn chips evenly across a baking tray or ovenproof dish. Sprinkle generously with the chicken (see note 1 for quantities), then the shredded Mexican cheese.
- Melt the cheese under the grill (broiler) – Cook under the grill for 6–8 minutes, or until the cheese is melted and bubbly.
- Add the toppings – Remove the nachos from the oven and top with the loaded corn topping, sour cream, sliced jalapeño and a sprinkle of Tajin/sweet paprika, if using.
- Serve – Serve immediately and enjoy!
Disclaimer re gluten-free and dairy-free recipes
Alanna says:
These chicken nachos are hands-down the best I’ve ever had — no restaurant even comes close. The first bite genuinely shocked me; they were that phenomenal. I honestly didn’t know nachos could taste this good. They’re so unforgettable that they’re going straight into my weekly rotation, and I’m already excited to make them for everyone I know.
Nicole says:
Hi Alanna, just thrilled that you are enjoying the recipes so much! Thanks for your gorgeous feedback, I really appreciate it … I have to say I agree with your comments on this one. My family adores these nachos too. Thanks for the rating too. Nic x
Alejandra says:
Hi, thank you for the recipe. Could I use the instapot? Thank you so much
Nicole says:
Hi Alejandra! Yes, you can absolutely use the instant pot. Cook it on Pressure Cook – High – 12 minutes, then do a natural release for 5–10 minutes before shredding the chicken. Works perfectly! Nic x
Luke says:
Id you don’t have a slow cooker, what temp would you recommend putting it in the over for and how long?
Nicole says:
Hi Luke, you might like to try my Mexican Pulled Chicken Nachos recipe instead. Hope this helps! Nic x
Erin says:
Can you omit the chipotle in adobo or is there an alternative? They don’t sell it in my small regional supermarket
Nicole says:
Hi Erin, you can easily omit the chipotle and the recipe will still taste great! Nic x
Lucy says:
Hi. I want to make this but without the cheese. So do I cook the chicken before putting in slow cooker as won’t need to grill it if not using cheese?
Nicole says:
Hi Lucy, my suggestion would be to follow the recipe as it is, then grill the chicken at the end as per the recipe, without the cheese. The crispy bits are really nice and add to the overall end flavour. You can skip it if you don’t mind the soft chicken texture. I hope this helps! Nic x
Shaye says:
I think there may be a step missing in the assembly.. doesn’t mention to put the chicken on and then the cheese.
Tired mum here who didn’t think before adding the cheese straight to the corn chips. :/
Tastes great though!!
Nicole says:
Hi Shaye, oh my gosh, I’m so sorry. I realise that you are correct and the instructions in Step 2 should say: Spread the corn chips evenly across a baking tray or ovenproof dish. Sprinkle generously with the chicken (see note 1 for quantities), then the shredded Mexican cheese … I can’t thank you enough for picking this up and I will make a change to the recipe immediately. I’m glad you still enjoyed it, but I’m really, really sorry about that mixup. Nic x
Brenda says:
Delicious hit, our family of 4 including 8 and 6 year old’s loved it. The kids can’t decide if this recipe is better than the Burger Bowls or not, they love it that much!!
Nicole says:
Wow, Brenda, this is fabulous to hear! My kids love both those recipes too! Thanks for the rating, Nic x
Rebecca says:
Hi Nic, is it possible to do this recipe with chuck steak in the slow cooker? To make beef nachos, have you tried this?
Nicole says:
Hi Rebecca, check out my Mexican Slow Cooked Beef recipe as you could make the beef from that recipe instead. Nic x
Kerry says:
Just wondering if salt content in nutrition value is per serve or full meal as it is extremely high
Love recipe
Nicole says:
Hi Kerry, it’s just for the items listed in the ingredients list. Nic x
Jaimee says:
Hi Nicole, just wondering what brand the platter is that you’ve used in the oven with this recipe? Thank you ☺️
Nicole says:
Hi Jaimee, the platter is from the brand Ecology. I can’t see the exact design on the site at the moment, but the pattern is called “speckle polka”. Nic x
Cassie says:
This was so easy and easily better than any take away chicken nachos I’ve ever had. We cooked up some rice and used the leftover chicken to make burritos later too!
Nicole says:
What brilliant feedback! Thank you so much, Cassie!! I am not only thrilled that you enjoyed it, but that you repurposed the meal for the burritos. That’s what we’re all about here. Thanks also for the rating. Nic x
Vanessa says:
This was so delicious! And super easy to make.
Nicole says:
Hi Vanessa, this is a beauty isn’t it … if I say so myself! My family just loves it. Thanks for the rating. Nic x
Chloe says:
Is there anyway of using a whole chook instead?
Nicole says:
Hi Chloe. Great question! I would go with a 1.2–1.8 kg (2 lb 10 oz–4 lb) chicken, and cook on low for 8 hours, or high for 5 hours. Once cooked, carefully remove the chicken. Allow it to cool, remove all the bones and shred the meat. The whole chicken will release more juices, so before returning the meat to the slow-cooker, ladle out any excess liquid (I would say about half) and then return the chicken to the slow-cooker. I hope this helps. If you try it, I’d love to hear how it goes! Nic x