Slow Cooker Nacho Chicken

Slow Cooker Nacho Chicken- only 5 ingredients needed to make this cheesy and spicy shredded Mexican chicken. Makes a great taco or burrito filling or you can top nachos with it. So easy and flavorful!

 

Ingredients Needed To Make Slow Cooker Nacho Chicken:

• 3 or 4 boneless, skinless chicken breasts
• 1 packet taco seasoning- use “Hot” if you want to add more heat
• 1 can Rotel Tomatoes with green chiles
• 1 (9-ounce) can jalapeno cheddar cheese dip
• pickled jalapeno pepper slices

The chicken, taco seasoning, and Rotel tomatoes get added to a 6-quart slow cooker. Cover and cook on LOW for 4 hours. Drain off some of the liquid so that the shredded chicken won’t be watery. Shred the chicken with 2 forks. Add the can of cheddar cheese dip, cover and cook on LOW for 15 minutes to melt the cheese. Stir well and sprinkle with sliced pickled jalapeno peppers.

 

How To Serve Slow Cooker Nacho Chicken:

• Make tacos with hard taco shells or flour tortillas. Add salsa, sour cream, cilantro, and shredded iceberg lettuce.
• Make a burrito. Wrap up in a large flour tortilla with Mexican rice and beans.
• Warm a sheet pan full of tortilla chips in the oven. Then top with shredded Nacho Chicken and salsa.

Try These Other Slow Cooker Mexican Recipes:

• Slow Cooker Mexican Tortilla Soup– a great way to stretch 2 chicken breasts into a full meal.
• Crock Pot Chipotle Pulled Chicken– another great spicy pulled chicken recipe.
• Slow Cooker Spicy Pinto Beans