Crockpot Chicken Nachos Recipes

Steps:

• Toss the chicken, bell pepper, ranch seasoning and stock in a slow cooker. Cook on high for 4 hours (or low for 6 to 8 if you need to!). Use two forks to shred the chicken then remove to a plate.
• Preheat your oven to broil.
• Spread out the chips on a large rimmed baking sheet. Top with the shredded chicken, bell pepper, both cheeses, red onion and jalapeno. Broil for a few minutes, until the cheese melts.
• Top with the cilantro and scallions, and drizzle with the salsa and ranch dressing if desired.

Steps:

• Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies, chicken stock and lime juice.
• Cover; cook on Low setting for 7 to 8 hours. High setting for 4 hours.
• Just before serving, place all the recommended topping ingredients in individual serving dishes (cheese, sour cream, salsa, green onions, black olives, cilantro, and limes). Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
• To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

Steps:

• Place chicken breasts in the bottom of the slow cooker.
• In a small bowl, combine chili powder, garlic powder, onion powder, salt, pepper, brown sugar and both cans of Rotel tomatoes. Stir to combine and pour over chicken.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• After cooked, shred chicken with two forks. Serve chicken over tortilla chips and top with your favorite toppings.