Crockpot Chicken & Black Bean Nachos

By now you’ve probably heard of (and tried) the recipe for what we call “crockpot chicken.” If not, I’ll tell you it below. And instead of using that chicken to make tacos or burritos, I like to use it to make chicken and black bean nachos. 
What You Need:
-3 large chicken breasts
-2 tbsp taco seasoning
-2 cups salsa
-Tortilla chips
-1 cup black beans (drained)
-1 cup shredded cheese (I like Colby Jack)
-sour cream, extra salsa, cilantro for topping (optional)

What To Do:

1. Place chicken breasts in the crockpot, dust them with taco seasoning, and pour salsa over top. The salsa should cover the chicken. If it doesn’t, you may need to add more.
2. Cook on low for 6-8 hours or on high for 3-4 hours.
3. Once the chicken is done cooking, shred it with two forks and then place it back into the crockpot.
4. Preheat the oven to 350F degrees. Place a layer of tortilla chips on a baking sheet. I line mine with foil for easy clean up. 
5. Top the chips with chicken, black beans, and cheese. Add as much or as little as you like.
6. Bake for 10-15 minutes or until the cheese is melted. 
7. Top with sour cream, extra salsa, cilantro, tomatoes, etc. 
We eat our nachos right of the baking sheet 🙂 I seem to always have chicken leftover which you can use for salads, tacos, even lettuce wraps, etc for the next day.
Linking up with Alesha for Delicious Dish Tuesday!


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