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- 1.5 lbs boneless, skinless chicken thighs - 1 packet taco seasoning (about 1 oz) - 1 can black beans, rinsed and drained (15 oz) - 1 can corn, drained (15 oz) - 1 cup salsa (mild or spicy) - 1 ½ cups shredded cheddar cheese - 1 cup diced ripe tomatoes - 1 cup sliced black olives (optional) - Tortilla chips - Fresh cilantro, chopped - Sour cream (for serving) - Jalapeño slices (optional) I love how simple and fun this dish is. You start with chicken thighs. They are juicy and tender when cooked. Taco seasoning gives them that classic taco flavor. I always choose a brand I trust for a great taste. Black beans and corn add protein and texture. Salsa is the star of the show. You can choose mild or spicy, depending on your taste. Next, you have cheese. I use a mix of sharp cheddar and Monterey Jack for a creamy finish. Diced ripe tomatoes add freshness. If you like olives, slice them up for a briny kick. Tortilla chips are the base. They should be sturdy to hold the toppings. I also love garnishing with fresh cilantro. It brightens the dish. Sour cream cools it down, and jalapeños give it heat. For the full recipe, check out the instructions I shared earlier. To make Crockpot Taco Chicken Nachos, follow these clear steps. - Lay the chicken thighs in the slow cooker. - Sprinkle taco seasoning evenly over the chicken. - Add black beans, corn, and salsa to the chicken. - Gently fold ingredients together with a spatula. - Select cooking setting: low for 6-7 hours or high for 4 hours. - Ensure chicken is fully cooked and shreds easily when done. - Remove chicken from the slow cooker and shred using forks. - Return the shredded chicken to the mixture in the crockpot. - Preheat oven to 400°F (200°C). - Arrange tortilla chips on a baking sheet in a single layer. - Add chicken mixture to the tortilla chips, spreading it evenly. - Top with shredded cheese, covering as much as possible. - Bake for 10-15 minutes, or until cheese is melted and bubbly. Enjoy this flavorful dish from the Full Recipe and impress your family and friends! - Use a mix of cheeses for added flavor. Mixing cheddar, Monterey Jack, and pepper jack creates a great taste. - Keep nachos crispy by layering toppings carefully. Start with chips, add chicken, then sprinkle cheese, and finish with fresh toppings. - Utilize slow cooker liners for easy cleanup. This saves you time and effort after cooking. - Choose thick tortilla chips for better support. They hold up well against the toppings and prevent sogginess. - Offer a variety of toppings for personalization. Include items like diced avocado, fresh jalapeños, and different salsas. - Serve immediately for optimal taste and texture. Freshly baked nachos are best enjoyed hot and crispy. For the full recipe, check out the Savory Slow-Cooker Taco Chicken Nachos. {{image_4}} You can easily switch the chicken for shredded beef or ground turkey. This change gives a new taste that still feels familiar. If you want to try something different, use pinto beans or refried beans instead of black beans. This adds a creamy texture that pairs well with the nachos. To boost flavor, add diced bell peppers or jalapeños into the slow cooker. These veggies bring a nice crunch and a bit of heat. For a fresh kick, incorporate fresh lime juice before serving. This zesty touch brightens up the dish and makes it more exciting. If you want a vegetarian version, simply leave out the meat and add extra beans. This keeps the dish hearty and filling. You can also use vegan cheese and sour cream alternatives to make it plant-based. These swaps allow everyone to enjoy this tasty meal, no matter their diet. Store leftovers in an airtight container in the fridge. This keeps them fresh. You should eat them within 3-4 days for the best taste. You can freeze assembled nachos before baking. This is great for future meals. Just thaw them thoroughly before baking to ensure they cook evenly. For the best results, reheat nachos in the oven. This keeps them crispy. You can use the microwave for quick reheating, but they may not stay crispy. Following these tips helps you enjoy your crockpot taco chicken nachos longer! For the full recipe, refer to the beginning of the article. Yes, you can use frozen chicken in the crockpot. Just note that cooking time will increase. If you start with frozen chicken, cook on high for 4-5 hours or low for 7-8 hours. Always check that the chicken reaches 165°F for safety. To spice up your nachos, add sliced jalapeños or use spicy salsa. You can also mix in a dash of hot sauce or sprinkle red pepper flakes over the top before serving. Another fun option is to use pepper jack cheese instead of cheddar. The best toppings really make nachos pop! Here are some ideas: - Shredded lettuce - Diced onions - Fresh avocado or guacamole - Chopped green onions - Sour cream - Fresh cilantro Mix and match these toppings to find your favorite combos. Yes, you can prepare the mixture the night before. Lay the seasoned chicken and other ingredients in the slow cooker. Cover it and store it in the fridge. In the morning, just plug in the slow cooker and let it cook. This saves time and makes meal prep easier. To keep your nachos crispy, layer them wisely. Place chips in a single layer and add toppings lightly. Bake them just until the cheese melts. Serve them right away for the best crunch. You can also use thicker tortilla chips for better support. To wrap up, making taco nachos in a slow cooker is simple and fun. You start with juicy chicken thighs and classic toppings. A mix of cheese and spices adds great taste. Remember to layer your nachos to keep them crispy. Feel free to switch up ingredients for your taste. Store leftovers carefully, but enjoy them fresh for the best flavor. This dish is perfect for any gathering or just a cozy night in. Dive in and enjoy your creation!

Crockpot Taco Chicken Nachos

Delight your taste buds with savory slow-cooker taco chicken nachos that are perfect for game days or family gatherings. This easy recipe features tender shredded chicken, black beans, corn, and melted cheese served over crispy tortilla chips. In just a few simple steps, you’ll have a dish that's bursting with flavor and perfect for sharing. Click through to explore the full recipe and get ready to impress your guests!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 packet of taco seasoning (about 1 oz)

1 can black beans, rinsed and drained (15 oz)

1 can corn, drained (15 oz)

1 cup salsa (choose between mild or spicy based on preference)

1 ½ cups shredded cheddar cheese (or a mix of cheeses for variety)

1 cup diced ripe tomatoes (fresh or canned)

1 cup sliced black olives (optional: pitted)

Tortilla chips (enough for a generous base)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Jalapeño slices (optional, for serving)

Instructions
 

Prepare the Chicken: In the base of your slow cooker, lay the chicken thighs flat. Evenly sprinkle the taco seasoning over the chicken to ensure thorough flavoring.

    Add Ingredients: Over the seasoned chicken, pour in the drained black beans, corn, and salsa. Using a spatula, gently fold the ingredients together without disturbing the chicken too much.

      Cook: Secure the lid on the slow cooker and set it to cook on low for 6-7 hours or high for 4 hours. The chicken should be fully cooked and easily shredded when done.

        Shred the Chicken: Once the cooking time is up, carefully remove the chicken thighs from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the crockpot and stir it into the mixture until everything is well distributed.

          Assemble the Nachos: Preheat your oven to 400°F (200°C). On a large baking sheet, arrange a single layer of tortilla chips, ensuring they cover the base adequately. Spoon a generous portion of the taco chicken mixture over the chips, distributing it evenly.

            Add Cheese: Evenly sprinkle the shredded cheddar cheese over the top of the taco chicken mixture, making sure to cover as much as possible to achieve optimal melt and gooeyness.

              Bake: Carefully place the baking sheet in the preheated oven and bake for approximately 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

                Garnish and Serve: Once baked, take the nachos out of the oven and immediately top with the diced tomatoes, sliced black olives, and a generous sprinkle of fresh cilantro for a fresh touch.

                  Optional Toppings: Serve with sides of sour cream and jalapeño slices to allow everyone to customize their nachos to their taste.

                    Prep Time: 15 mins | Total Time: 6-7 hrs cooking + 15 mins baking | Servings: 4-6

                      - Presentation Tips: For a vibrant display, serve the nachos directly on the baking sheet or transfer to a colorful serving platter. Add a generous dollop of sour cream on top and garnish with additional cilantro for an eye-catching finish that's sure to impress.