Slow Cooker Shredded Chicken Nachos Recipe

 My husband and I went to a new restaurant a few weeks ago and ordered some nachos for an appetizer.  We were shocked when our waitress came out with a heaping platter of loaded nachos!  After a few bites, I was almost too full for my actual meal!  I have been thinking about those tasty nachos and decided to make some at home.  They were fabulous!

Serves: 6-8

Slow Cooker Shredded Chicken Nachos Recipe

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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  • 4-6 boneless, skinless chicken breasts (frozen or thawed)
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon brown sugar
  • 2 cans Rotel tomatoes with green chiles (undrained)
  • Tortilla chips
  • Shredded cheddar cheese
  • Sliced jalapeno (optional)
  • Sliced olives (optional)
  • Sliced tomato (optional)
  • Salsa (optional)
  • Sour cream (optional) 


  1. Place chicken breasts in the bottom of the slow cooker. 
  2. 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. 
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours. 
  4. After cooked, shred chicken with two forks.  Serve chicken over tortilla chips and top with your favorite toppings.
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12 Responses to “Slow Cooker Shredded Chicken Nachos Recipe”

  1. I Googled "slow cooker shredded chicken" and your site popped up first. I made the recipe yesterday (just the chicken), but was unable to try it until this evening. The resulting quesadilla was AMAZING! The chicken was absolutely perfect. I've been looking for a good shredded chicken recipe for years, and this is the one I'm keeping--it's super easy and delicious. Thanks!
  2. Ginny
    I love this idea! I always have a ton of shredded chicken on hand - and this is perfect! I just started a recipe link-up JUST for recipes that use shredded chicken - the idea is to build up a "basics" resource of recipes. I'd love it if y'all could stop by! Ginny
  3. Christine
    Oh no! I don't have any Rotel on hand. Do you think I could mix a 14.5 oz can of petite diced tomatoes and a 4 oz can of diced green chili peppers and that would work? It would end up with 1.5 oz less of liquid but other than that, do you think the flavor would be the same? Maybe mix in some onion too?
  4. I had been craving Nachos for weeks when I came across this recipe. Everyone in my house LOVED them and we fought over the left overs. I am making them again today and am doing a double batch so we will have lots of left overs. We assembled our individual nachos on a tin foil square on a cookie sheet and then put them in the oven for about 10 minutes to get the cheese nice and melted. This will be a regular meal in my house from now on!
  5. I found this recipe and I am so glad I did. My family and I absolutely love it! We use it for tacos instead of nachos. The chicken is so flavorful. I didn't have the two cans of tomatoes so I substituted it with a cup of salsa. Still a great recipe! Thanks.
  6. Hello Sisters! I too was looking great chicken nacho recipe and this perfect! This is a staple in my home and I make it almost every Sunday for football. I put it all in the crock pot in the morning and by the afternoon games, I have a meal that will last us all day! I didn't have all of the spices on hand so I substituted 1-2 packs of taco seasoning and it comes out perfect. Thank you again, Sisters!

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