Crockpot creamy chicken nachos

Crockpot Chicken Nachos are loaded with shredded chicken, beans, corn, and cream cheese to make them creamy! They are hearty enough for a quick and easy dinner recipe or a great appetizer!

Add everything to the slow cooker (yep, only one-pot) and let it cook for a few hours, then pull the chicken. These nachos are creamy and oh so cheesy! Grab some tortilla chips and load them with your favorite Mexican toppings!

Most of the time I love living out here in the middle of nowhere. Sometimes it would be so nice to swing through Taco Bell and grab dinner though!
Crockpot creamy chicken nachos! 😍

  • 2 Cans Cream of Chicken Soup (10 oz each)
  • 1 Can Black Beans, drained (completely optional)
  • 1 can Rotel (whatever level of spice you desire) (14 oz can)
  • 1 cup shredded Cheddar Cheese
  • 2 large Chicken Breasts, diced
  • salt & pepper to taste

Dump everything into the crockpot and cook on low for 4-6 hours. (or 2-3 hours on High!)
Serve over tortilla chips and garnish with minced cilantro, sour cream, sliced avocado or black olives, etc. Whatever you like on your nachos!

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