Crockpot Creamy Chicken Nachos

For the Chicken:

For the Creamy Cheese Sauce:

For the Nachos:

Cook the Chicken in the Crockpot:
- Place the chicken breasts (or thighs) in the bottom of the crockpot. Sprinkle the taco seasoning over the chicken and add the chicken broth.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and shreds easily with a fork.
Prepare the Creamy Cheese Sauce:
- While the chicken is cooking, combine the cream of chicken soup, sour cream, shredded cheddar cheese, diced green chilies, garlic powder, onion powder, cumin, chili powder, and milk in a saucepan.
- Cook over medium heat, stirring frequently, until the cheese is melted and the sauce is smooth. Adjust the consistency by adding more milk if needed.
Shred the Chicken:
- Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to coat it with the broth and seasoning.
Assemble the Nachos:
- Preheat your oven to 400°F (200°C).
- Spread tortilla chips evenly on a baking sheet.
- Spoon the creamy chicken mixture over the chips, then sprinkle with additional shredded cheese.
Bake the Nachos:
- Bake the nachos in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
- Once out of the oven, add your favorite toppings: jalapeños, diced tomatoes, green onions, olives, cilantro, sour cream, guacamole, and more!
- Serve immediately and enjoy the creamy, cheesy, and flavorful nachos!

Slow Cooker Shortcut: If you’re short on time, use pre-cooked rotisserie chicken instead of cooking it in the crockpot, and add it directly to the creamy cheese sauce for a quicker option.
Heat Level: Add more or less chili powder and jalapeños depending on your desired spice level. You can also include hot sauce as a topping.
Make It a Meal: For a heartier dish, you can serve the nachos with a side of refried beans or Spanish rice.