Crockpot creamy chicken nachos

This Creamy Slow Cooker Chicken Nachos is layered with crunchy tortilla chips, zesty green chilis, hearty chicken, sweet corn, and filling black beans. These are perfect for game day, any party, or just as an easy weeknight dinner for you and family!

Nachos are standard go-to almost weekly in our house. Whether we throw them together after school or after weekend activities, these are simple to throw together and always a fan-favorite. Toppings can be added and changed to fit the season and our moods too, which makes this all the more delicious!

CAN I COOK THIS NACHO RECIPE WITH FROZEN CHICKEN?

Yes you can! It will just alter the cooking time. Instead of 3.5 hours on high, you will need to cook it for 6 hours on high! Shred the chicken after 6 hours. You should be able to move onto the broiler part of the recipe at this point.

HOW CAN I COOK THIS RECIPE IN THE INSTANT POT?

Absolutely! Instead of using a slow cooker, place all the ingredients in the base of an Instant Pot. Mix and place top over top, and seal. Make sure valve is set to ‘Seal’. Set manual pressure to 24 minutes. Once cook time has elapsed, manually release the pressure carefully. Shred the chicken with two forks and mix thoroughly. Top chips with the mixture and continue with Step 5 of the recipe card below. So easy to adapt this recipe!