Dinner really doesn’t come any easier than this – a simple, delicious ‘set and forget’ nacho chicken recipe made in the slow cooker. All you need to do to prep this meal is put the ingredients in your slow cooker and turn it on! Then, assemble your nachos later that day – I love it!
The chicken is succulent chicken thighs in your chosen Mexican flavours – with tomatoes and beans making a thick and rich sauce. I always serve this shredded on a bed of nacho crisps with cheese, spring onions and jalapenos to top, but you can make so much with this chicken. Serve leftovers in a wrap or alongside chips for a slightly different dinner, too.
How to make slow cooker nacho chicken
Scroll down for full recipe card and ingredient list
1. Begin by trimming your chicken thigh fillets of any excess fat – then place the chicken into the slow cooker
2. Then, half open the tin of kidney (or taco) beans in chilli sauce and pour just the sauce into the slow cooker (set the beans aside in the fridge then)
3. Then, add in your fajita or taco packet seasoning and 1 tbsp tomato puree
4. Stir so everything is combined
5. And cook on low for 6-8 hours or high for 4
6. Once cooked, add in the kidney or taco beans you put aside earlier, stir and shred the chicken with a plastic utensil (so to not scratch your slow cooker)
7. Serve using a slotted spoon by assembling on a bed of nacho crisps and your favourite toppings
Slow Cooker Nacho Chicken
A simple set & forget recipe for chicken thighs in a Tex-Mex inspired sauce - perfect for topping nachos!
Ingredients
- 6-8 Boneless, skinless chicken thigh fillets
- 400g tin taco beans in chilli sauce (see notes)
- 1 tsp sugar
- 1 tbsp tomato puree
- 1 fajita spice mix packet (or, you can use 1 tsp cumin, 1 tbsp garlic powder, 1 tbsp paprika if you have them in)
To serve (optional):
- Tortilla chips (a big share bag)
- A squeeze of lime juice
- Tinned jalapeños
- Sour cream
- Avocado or guacamole
- Grated cheddar cheese
- 1 spring onion
Instructions
- Trim the chicken of any excess fat
- Open the tin of taco beans - or kidney beans only halfway using a tin opener - then pour the liquid into the slow cooker pan and set aside the beans in the fridge until later
- Then add all of the other 'sauce' ingredients into the slow cooker and set to cook on high for 3 hours or low for 6
- Once cooked, pour back in the drained beans from earlier - and then use two forks to shred the meat
- Then assemble your meal - I tend to make a bed of Nacho crisps, then spoon on some of the chicken mixture - and top with a squeeze of lime, some jalapenos, sour cream, guac, cheese and chopped spring onion (as photographed above)
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 665Total Fat 27gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 241mgSodium 1087mgCarbohydrates 46gFiber 5gSugar 8gProtein 61g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!