OMG, friends! jumping with excitement I’ve got THE MOST AMAZING recipe to share with you today! You know those days when you want to be a dinner hero but also want to binge-watch your favorite show? Well, get ready for these incredible Crock Pot Creamy Chicken Nachos that practically make themselves! 🌟
I discovered this gem when I was hosting game day at my house last month, and let me tell you – my friends literally fought over the last scoop! It’s now our official “Sunday Funday” meal, and my husband keeps “casually” mentioning it every time I ask what’s for dinner! 😂
Why This Recipe Will Be Your New Obsession
- Dump everything in and walk away (like magic!)
- Perfect for feeding a crowd (or hungry teenagers!)
- Customizable toppings for picky eaters
- Makes your house smell incredible
- Leftovers are even better (if they exist!)
Can I use frozen chicken breasts?
You betcha! Just add an extra hour to your cooking time. But here’s the tea – I actually prefer using thighs because they stay juicier than my favorite moisturizer! If you’re using frozen chicken, skip the salt at first since frozen meat often has added sodium. You can always season to taste later!
Help! My sauce is too runny! What do I do?
Don’t panic! This is an easy fix, bestie! Take the lid off your slow cooker for the last 30 minutes of cooking time. It’s like opening the window after a steamy shower – the extra moisture will evaporate! You can also shred the chicken and let it soak up more of that creamy goodness.
Can I prep this the night before?
Absolutely! I call this my “morning brain-proof” recipe! Mix all the ingredients (except the cream cheese) in your crock pot insert, pop it in the fridge overnight, then just start cooking in the morning. Add the cream cheese during the last hour – easy peasy!
Time Breakdown
Prep Time: 10 minutes (I timed it!)
Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
Total Time: Let your crock pot do the heavy lifting!
Ingredients:
For the Chicken Base:
- 2 lbs chicken breasts or thighs
- 2 cans (10 oz each) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 packet ranch seasoning mix
- 2 blocks (8 oz each) cream cheese
- 1/2 cup chicken broth
For Assembly:
- Tortilla chips (the sturdy kind!)
- Shredded cheese (lots of it!)
- Sour cream
- Fresh cilantro
- Diced tomatoes
- Sliced jalapeños
- Diced avocado
- Lime wedges
- Sliced black olives
Instructions:
- Throw your chicken into the crock pot. No need to get fancy – just plop it in!
- Add those tomatoes, black beans, corn, onion, and garlic. It’s like a flavor party in there!
- Sprinkle on your taco and ranch seasonings. (This combo is my secret weapon!)
- Pour in the chicken broth. Think of it as a hot tub for your chicken!
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Go live your best life while it cooks!
- About an hour before serving, shred that chicken right in the pot. I use two forks – it’s like giving your chicken a spa treatment!
- Cut your cream cheese into chunks and stir it in. Watch it melt into creamy heaven!
- Let it cook for another 30 minutes until everything is hot and creamy.
My Secret Tips! 🤫
- Use block cream cheese, not the spreadable kind – it melts better!
- Shred your own cheese for topping – pre-shredded doesn’t melt as nicely.
- Want it spicier? Add a can of diced jalapeños or chipotle peppers!
- Layer your nachos like a pro – chips, meat, cheese, repeat!
- Warm your tortilla chips in the oven for 5 minutes – they’ll hold up better!
- Keep some extra chicken broth handy if you need to thin the sauce.
Storage and Serving Suggestions:
The chicken mixture will keep in the fridge for up to 4 days (hello, meal prep!). Just reheat gently and add a splash of broth if needed.
Make it a feast with:
- A nacho bar setup (everyone’s favorite!)
- Mexican street corn on the side
- Fresh guacamole and salsa
- Mexican rice
- Ice cold margaritas (for the grown-ups!)
Pro tip: Set up your nacho bar in stages – have one batch ready to go, then prep the next while people are eating. Nobody likes soggy nachos!
