Name: Slow Cooker Crazy Nachos Recipe
Prep time: 10 min
Cook time: 490 min
Total time: 500 min
Ingredients: 4 boneless, skinless chicken breasts; 1 cup salsa; tortilla chips; 2½ cups shredded Mozzarella cheese; ⅔ cup banana peppers (thinly sliced); 1 can black beans (rinsed and drained); 2 Tablespoons fresh cilantro (finely chopped); 2 Tablespoons green onions (chopped); salsa (for serving)

This post may contain affiliate links. Read our disclosure policy.

Last week I was in the mood for nachos. I had not had any for such a long time and I wanted to make a more adult-version of nachos. I found a recipe from Martha Stewart and made it my own (and much easier). My kids and husband loved it! Best nachos I have had in a long time!

Slow Cooker Crazy Nachos

Ingredients

4 chicken breasts

1 cup of salsa

Crispy Tortilla Chips
2 1/2 cups shredded low fat mozzarella cheese
2/3 cup thinly sliced banana peppers
1 can of black beans
2 Tablespoons finely chopped fresh cilantro (optional)

2 Tablespoons of green onions, chopped
Your favorite Salsa for serving

Directions

Place chicken breasts on the bottom of your slow cooker and pour 1 cup of salsa on top. Cook on low 6 to 8 hours or on high 4 to 5 hours.

When your chicken is done in the crock pot – Preheat your oven to 400 degrees.
Layer half of the chips, chicken, cheese, beans and banana peppers in a 9X13 baking dish; repeat with a second layer of each. Transfer to oven and bake until cheese is melted – about 8 to 10 minutes.
Remove from oven and garnish with green onions and cilantro; serve immediately with salsa.

Looking for other slow cooker recipes? These ones are the easiest I could find!

(Not to mention some of my favorite!)

Crock Pot Black Bean and Salsa Chicken

Slow Cooker Zesty BBQ Chicken

Slow Cooker Honey Baked Ham

Slow Cooker Chicken and Gravy

Slow Cooker Crazy Nachos Recipe

Some of the easiest and BEST Nachos you'll ever eat!

8 people

Prep Time 10

Cook Time 8 10

Total Time 8 20

Save Print Review

Ingredients

▢ 4 boneless, skinless chicken breasts
▢ 1 cup salsa
▢ tortilla chips
▢ 2½ cups shredded Mozzarella cheese
▢ ⅔ cup banana peppers, thinly sliced
▢ 1 can black beans, rinsed and drained
▢ 2 Tablespoons fresh cilantro, finely chopped
▢ 2 Tablespoons green onions, chopped
▢ salsa, for serving

Equipment

Slow Cooker

Instructions

Place chicken breasts on the bottom of your slow cooker and pour 1 cup of salsa on top. Cook on low 6 to 8 hours or on high 4 to 5 hours.
When your chicken is done in the crock pot – Preheat your oven to 400 degrees.
Layer half of the chips, chicken, cheese, beans and banana peppers in a 9X13 baking dish; repeat with a second layer of each. Transfer to oven and bake until cheese is melted – about 8 to 10 minutes.
Remove from oven and garnish with green onions and cilantro; serve immediately with salsa.

Notes

*Nutritional information does not include tortilla chips and additional toppings

Nutrition

Calories: 223 kcal · Carbohydrates: 11 g · Protein: 23 g · Fat: 10 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 64 mg · Sodium: 516 mg · Potassium: 470 mg · Fiber: 4 g · Sugar: 2 g · Vitamin A: 468 IU · Vitamin C: 10 mg · Calcium: 200 mg · Iron: 1 mg

Cuisine: American, Mexican

Course: Appetizer, Main Course, Snack

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

Nelle Creations says:

This looks amazing
Stone Cottage Adventures says:

These nachos sound wonderful! Thank you for the recipe! -Marci @ Stone Cottage Adventures
Sweet and Savory Eats says:

Um…yes please! My husband LOVES nachos and we always throw them in the oven, but I really need to do the chicken in the crockpot first!
Annie One Can Cook! says:

This is fabulous!! Definitely making it for dinner 🙂