How to know chicken is cooked in a slow cooker?

Your chicken is fully cooked when it reaches an internal temperature of 165°F and shreds easily with a fork. You’ll notice the texture is juicy, tender, and falls apart without resistance. If you're unsure, use a meat thermometer to double-check.

How long does it take to heat up nacho cheese in a crockpot?

Nacho cheese takes about 30–45 minutes on low heat in a crockpot. Stir occasionally to prevent burning or crusty edges. If you're in a hurry, microwave first, then keep it warm in the slow cooker.

How do you cook chicken nachos in a slow cooker?

Place seasoned chicken in the slow cooker, cover it with salsa and optional broth, and cook on low for 6–7 hours or high for 3–4. Once cooked, shred the chicken, mix it back into the juices, and spoon over tortilla chips with melted cheese and toppings.

Does chicken need to be covered in a slow cooker?

Yes, for best results, the chicken should be at least partially submerged in liquid (salsa or broth) to cook evenly and stay moist. Fully covering it isn’t required, but enough moisture should be present to prevent dryness.

Slow Cooker Chicken Nachos – Ultimate Comfort, 5-Star Flavor

Description

These slow cooker chicken nachos are the ultimate hands-off party meal. Juicy shredded chicken slow-cooked in salsa and seasoning, layered over chips, drenched in cheese, and finished under the broiler for a perfect crunch.

Ingredients

2 boneless, skinless chicken breasts

1 cup salsa (any kind)

1 tbsp taco seasoning

1 tbsp lime juice

1 bag tortilla chips

1½ cups nacho cheese sauce

½ cup pickled jalapeños

½ cup chopped green onions

Optional toppings: sour cream, guacamole, cilantro, black beans

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Instructions

1. Place chicken, salsa, lime juice, and taco seasoning into a slow cooker.

2. Cook on low for 6 hours or high for 3–4 hours until chicken reaches 165°F.

3. Shred chicken with two forks right in the slow cooker.

4. Heat nacho cheese in a small crockpot for 30–45 minutes or until smooth and warm.

5. Layer tortilla chips on a baking sheet, spoon chicken on top, and drizzle with warm cheese.

6. Broil for 2–3 minutes to melt and crisp.

7. Top with jalapeños, green onions, and optional toppings.

Notes

Keep chips crisp by broiling assembled nachos just before serving.

For make-ahead, store chicken separately and reheat before use.