Creamy Chicken Nachos (Printer-Friendly)
Slow-cooked creamy chicken mixed with Rotel and cheddar, perfect for topping crispy chips.
# What You'll Need:
→ Protein
01 -
2 pounds raw chicken breast, diced into 1-inch pieces
→ Sauces and Canned Goods
02 -
2 cans (10.5 oz each) cream of chicken soup, low sodium preferred
03 -
1 can (10 oz) Rotel diced tomatoes with green chilies, including liquid
04 -
1 cup canned black beans, drained and rinsed (optional)
→ Dairy
05 -
2 cups shredded sharp cheddar cheese
→ Seasonings
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Serving
08 -
Tortilla chips, sturdy variety for serving
09 -
Sour cream, avocado chunks, sliced jalapeños, fresh cilantro, and sliced olives for optional toppings
# Steps to Follow:
01 -
Dice chicken breasts into even, bite-sized pieces approximately 1 inch to ensure uniform cooking and juiciness.
02 -
Place diced chicken in the slow cooker. Add cream of chicken soup, Rotel with liquid, and black beans if using. Stir thoroughly to coat the chicken evenly with the sauce mixture.
03 -
Sprinkle lightly with salt and black pepper. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The chicken should be tender and easily shredded with a fork without drying out.
04 -
Once chicken is fully cooked, add shredded cheddar cheese and stir until completely melted and integrated, resulting in a creamy, glossy finish.
05 -
Spoon the creamy chicken mixture generously over tortilla chips. Garnish with your choice of sour cream, avocado chunks, jalapeños, cilantro, and olives to customize flavor and texture.
# Extra Suggestions:
01 -
Use low sodium soup to better control seasoning. Shredding cheese by hand ensures superior melt and texture. Leftovers store in the refrigerator for up to three days, and freezing in portioned containers aids reheating convenience.