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Slow-cooker Chicken Nachos

Slow-cooker Chicken Nachos

Enjoy these delicious Slow-cooker Chicken Nachos, perfect for any gathering or snack. Rich in flavor with tender chicken and loaded toppings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main
Cuisine Mexican
Servings 4 servings
Calories 600 kcal

Equipment

  • slow cooker
  • baking tray
  • oven

Ingredients
  

SLOW-COOKER MEXICAN CHICKEN

  • 1000 g boneless, skinless chicken breast or thighs
  • 1 unit onion finely diced
  • 1 tablespoon freshly minced garlic
  • 2 tablespoon tomato paste
  • 1 tablespoon chipotle in adobo optional
  • 400 g canned diced tomatoes
  • 2 teaspoon ground cumin
  • 2 teaspoon sweet paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 2 teaspoon sea salt flakes , plus extra to finish
  • 1 teaspoon freshly cracked black pepper

LOADED CORN TOPPING

  • 200 g corn kernels fresh, frozen and thawed, or tinned
  • 1 unit lime juiced and zested
  • 35 g crumbled feta
  • 15 g coriander leaves finely chopped, plus extra for garnish
  • 1 teaspoon Tajin or ½ teaspoon sweet paprika mixed with ¼ teaspoon sea salt flakes

NACHOS

  • 300 g corn chips
  • 250 g shredded Mexican cheese
  • 60 g sour cream
  • 1 jalapeño sliced optional
  • 0.25 teaspoon Tajin or sweet paprika, to finish (optional)

Instructions
 

Preparation

  • Place all of the slow-cooker chicken ingredients in the base of a slow-cooker.
  • Stir to combine the chicken with the spices and liquid.
  • Cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and shreddable.
  • Once cooked, use a ladle to remove half of the sauce. Shred the chicken directly in the slow-cooker using two forks or tongs.
  • Ladle the sauce back into the slow-cooker, until you have reached your desired consistency. Season the chicken to your liking with extra salt, if desired.
  • Combine the ingredients for the loaded corn topping in a small bowl and set aside.

Assembly

  • Preheat the oven grill (broiler) to high.
  • Spread the corn chips evenly across a baking tray or ovenproof dish.
  • Sprinkle generously with the chicken and then the shredded Mexican cheese.
  • Cook under the grill for 6–8 minutes, or until the cheese is melted and bubbly.
  • Remove the nachos from the oven and top with the loaded corn topping, sour cream, sliced jalapeño and a sprinkle of Tajin/sweet paprika, if using.
  • Serve immediately and enjoy!

Notes

For best results, serve the extra sauce on the side for drizzling.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 300mgIron: 3.5mg
Keyword Appetizer, chicken nachos, loaded nachos, Nachos, slow cooker, slow-cooker chicken nachos
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