Creamy Chicken Nachos (Printer-Friendly)
Slow-cooked creamy chicken with cheddar and Rotel, ideal for topping crispy tortilla chips and gathering guests.
# What You’ll Need:
→ Proteins
01 -
1 pound raw chicken breast, diced into bite-sized pieces
→ Canned Goods
02 -
2 (10.5 oz) cans cream of chicken soup, low sodium
03 -
1 (10 oz) can Rotel diced tomatoes with green chilies, including liquid
04 -
1 (15 oz) can black beans, drained and rinsed (optional)
→ Dairy
05 -
2 cups shredded sharp cheddar cheese
→ Seasonings
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Servings
08 -
Tortilla chips, sturdy variety for serving
09 -
Optional toppings: sour cream, diced avocado, sliced jalapeños, chopped cilantro, sliced olives
# Steps to Make This:
01 -
Dice chicken breasts into uniform bite-sized pieces approximately 1 inch or smaller to ensure even cooking and moisture retention.
02 -
Place the diced chicken into the slow cooker. Add both cans of cream of chicken soup and the entire can of Rotel with juice. Include black beans if using. Stir thoroughly to coat chicken evenly with the sauce.
03 -
Lightly season with salt and black pepper. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken is tender and easily shredded with a fork but not dried out.
04 -
Once the chicken is cooked, add shredded cheddar cheese to the slow cooker. Stir until cheese melts completely, creating a glossy, creamy mixture.
05 -
Spoon the creamy chicken mixture over a bed of sturdy tortilla chips. Top as desired with sour cream, avocado chunks, jalapeño slices, chopped cilantro, or olives before serving.
# Additional Notes:
01 -
This dish is naturally gluten free when using gluten free cream of chicken soup. For enhanced texture and melt, shred cheese by hand rather than using pre-shredded varieties.
02 -
Leftover mixture can be refrigerated in an airtight container for up to three days or portioned and frozen for longer storage. Reheat gently with a splash of milk if needed.