Slow-cooker Chicken Nachos
Servings: 4 –6 servings
Slow-cooker Chicken Nachos is a fuss-free, flavour-packed meal featuring tender Tex-Mex chicken, crunchy corn chips and gooey melted cheese. Perfect for family dinners, game nights or casual entertaining, this recipe is easy, delicious and versatile!
Ingredients
SLOW-COOKER MEXICAN CHICKEN (SEE NOTE 1)
- 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
LOADED CORN TOPPING
- 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
NACHOS
- 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!
Notes
Note 1 – This recipe makes a large batch of chicken (enough for 8 serves) depending on how hungry you are! I generally use half for the nachos, then freeze the other half, ready for when I need it.
Note 2 – Boneless, skinless chicken thighs work just as well in the slow-cooker and stay incredibly tender.
Make Ahead
Chicken – Prepare the pulled chicken up to 3 days in advance and store it in the fridge. Alternatively, freeze in portions for up to 3 months. Thaw completely in the fridge overnight prior to reheating for best results. If you are using the chicken outside of this recipe (in burrito bowls, tacos etc.), it is best to brown the chicken as you will be missing the step of grilling (broiling) that is required for maximum flavour in this recipe. Heat 1 tablespoon of oil on high heat in a large frying pan and add the chicken. Cook in batches, adding oil between each batch, for 3–5 minutes, or until the chicken is golden with crispy edges. Corn topping – Mix the loaded corn topping up to 1 day in advance and store it in an airtight container in the fridge.Leftovers
Store leftover nachos in an airtight container in the fridge for up to 2 days. For best results, store and reheat the chicken and corn chips separately to maintain the crunch of the chips.Scan for full recipe:
