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
Laureneve says:
Another fantastic recipe, that will go on my favourites.
We put this in the slow cooker at lunch time on medium and was ready by dinner time.
Easy and no fuss and delicious.
Nicole says:
So great to hear that this worked out for you. It’s a gorgeous set-and-forget recipe, isn’t it! Thanks for your comments and the rating, Nic x
Kathrina says:
This was delicious! Cooked this today and followed the recipe as is. Fed 4 adults and a picky toddler just fine with plenty chicken left over to store away for meal prep later in the week.
Thank you Nicole!
Nicole says:
Hi Kathrina, we are crazy for this at my place, too. Especially glad it was a hit with a picky toddler!! What a win! Thanks for the rating, Nic x
Lisa Ederton says:
I can’t seem to find note 2: for chicken thighs??
Nicole says:
Hi Lisa, Thanks SO much for picking this up. I’m so sorry, but Note 2 was omitted. It is there now and it says ‘Boneless, skinless chicken thighs work just as well in the slow-cooker and stay incredibly tender.’ Nic x
JessH says:
My husband and I loved this, all the flavors we love, super simple to prep meal. Our teen liked it too but it was a bit too warm for our 11yr old. He has minimal tolerance for spice. Definitely adding to the monthly rotation.
Nicole says:
Thanks for sharing this feedback, Jess, and for the rating. Nic x