Shredded Chicken Nachos

If there’s one thing I’ve learned after countless game nights and low-effort Friday dinners, it’s this—shredded chicken nachos never disappoint. We’re talking crispy tortilla chips loaded with slow-cooked, salsa-infused pulled chicken, gooey melted cheese, and your favorite toppings. It’s the kind of meal that feels like a party, even when it’s just the two of us on the couch.

Why This Recipe Works Every Time

Let me tell you—this one’s a lifesaver when I want something comforting but don’t feel like putting in too much effort. The chicken cooks in the slow cooker with salsa and spices while I go about my day, and come dinner time, all I need to do is pile it on some chips, add cheese, and pop it in the oven.

We often end up eating this straight off the sheet pan—no plates, no formality. And somehow, it always feels like a treat. The mix of spicy shredded chicken, gooey cheese, and crunchy chips never gets old. It’s our go-to for movie nights, impromptu get-togethers, or lazy Sundays when nobody wants to cook.

What You’ll Need for Chicken Nacho Goodness

This version keeps things simple, but feel free to jazz it up depending on what’s in your fridge. Here’s the basic game plan:

For the Chicken

• Boneless, skinless chicken breasts – They shred easily, but if you prefer juicier meat, thighs work great too.

• Chunky salsa – I always go for the thick, chunky kind to avoid excess liquid. If you’ve got a favorite jar, use that—or homemade if you’re feeling fancy.

• Spices – Chili powder, paprika, cumin. If I’m in a hurry, I’ll swap in taco seasoning.

• Salt – Add to taste, especially if your salsa isn’t very salty.

For the Nachos

• Tortilla chips – I usually grab the sturdiest ones so they don’t collapse under all the toppings.

• Cheese – Colby Jack is my usual, but cheddar, Monterey Jack, or a mix work beautifully. If you’re feeling extra, drizzle on some queso after baking.

• Black beans – I rinse canned ones and they’re good to go.

• Avocado – For creaminess. If you’ve got time, mash up some guac!

• Jalapeños – Sliced thin for a little kick.

• Cilantro – Chopped fresh and sprinkled right before serving for that pop of flavor.

Making the Chicken (Hands-Off and Easy)

This part takes just a few minutes of prep, then the slow cooker does the rest. Here’s how I do it:

1. Add your chicken breasts, salsa, chili powder, cumin, and paprika to the slow cooker.

2. Cook on high for about 3 hours until the chicken is fork-tender.

3. Shred the chicken right in the pot—easy and no mess.

4. Taste and adjust salt if needed. Sometimes I don’t even add any if the salsa is well seasoned.

Pro tip: You can make the chicken a day or two ahead and stash it in the fridge or freezer. It reheats beautifully.

Building the Perfect Sheet Pan Nachos

Once the chicken’s ready, it’s time to assemble.

1. Preheat oven to 350°F.

2. Line a half sheet pan (or any large baking tray) with foil or parchment—less cleanup!

3. Spread out tortilla chips. Make sure they overlap just a little so they can support the toppings.

4. Add a layer of shredded chicken, then sprinkle on a generous handful of cheese.

5. Bake for 7–10 minutes, or until the cheese is melted and bubbling.

Once out of the oven, pile on your cold toppings—black beans, avocado, jalapeños, cilantro, or whatever else you love.

Topping Ideas I Keep Coming Back To

I’ve gone through many nacho experiments, and here are a few topping combos that always hit the mark:

• Guacamole or avocado slices for creaminess

• Pickled jalapeños or fresh for heat

• Sour cream for a cooling contrast

• Chopped tomatoes or pico de gallo for freshness

• Queso drizzle if you’re feeling indulgent

• Hot sauce to bring the heat

• Crumbled queso fresco or feta for a little tang

Make-Ahead and Storage Tips

Alright, nachos don’t keep well after they’re baked (unless you’re into soggy chips), but here’s what I do:

• Make the shredded chicken ahead and refrigerate up to 5 days or freeze up to 2 months.

• Reheat the chicken before piling it on the chips.

• Only bake the nachos right before eating. That way everything stays crisp and fresh.

If I have leftover toppings, I’ll sometimes use them the next day to make a burrito bowl or quesadilla—zero waste, all flavor.

Common Questions

What kind of salsa works best?
Chunky salsa is best here—it gives the chicken texture and prevents the whole thing from turning watery. I’ve used everything from store brands to homemade. My go-to? Any thick jarred salsa with medium heat.

Can I change up the spices?
Absolutely. Taco seasoning is a great all-in-one swap. Sometimes I add a pinch of Mexican oregano or garlic powder depending on my mood.

How do I cook the chicken without a slow cooker?
Use a pot on the stove! Simmer chicken with the salsa and seasonings on low heat for about 20 minutes or until cooked through, then shred.

Can I freeze the nachos?
Only freeze the chicken part. Once assembled, nachos are best eaten fresh out of the oven. They don’t reheat well once baked.

Shredded Chicken Nachos

Yield: 16

Prep Time: 20 minutes

Cook Time: 3 hours 10 minutes

Total Time: 3 hours 30 minutes

Whether it's game day, movie night, or just a regular weeknight when you want something satisfying and fun, these shredded chicken nachos never disappoint.

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Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken breasts
• 2 cups chunky salsa
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt, to taste (optional)

For the Nachos:

• 1 pound tortilla chips
• 2 cups shredded cheese (cheddar or Mexican blend works great)
• 1 large tomato, diced
• 2 jalapeños, thinly sliced

Instructions

1. Start by placing the chicken breasts in your slow cooker. Pour in the salsa, then sprinkle over the chili powder, cumin, and smoked paprika. Cover and cook on high for about 3 hours, until the chicken is fork-tender.
2. Once done, shred the chicken directly in the slow cooker using two forks. Mix everything well so the flavorful juices soak in. Taste and season with salt if needed.
3. Preheat your oven to 350°F and lightly grease two half-sheet baking pans (or line them with foil or parchment).
4. Spread a generous layer of tortilla chips across the first pan. Add half of the shredded chicken evenly over the chips, followed by 1 cup of shredded cheese.
5. Repeat the same layering process on the second pan with the remaining ingredients.
6. Slide both pans into the oven and bake for about 7–10 minutes, just until the cheese is melted and bubbling.
7. Take them out and immediately top with the fresh diced tomatoes and sliced jalapeños—or any other toppings you like.
8. Serve hot and dig in!

Notes

• Want to skip the slow cooker? You can simmer the chicken in a pot with the salsa and spices for about 15–20 minutes on medium-low heat until fully cooked (165°F internal temp).
• Just be sure to keep the heat low so the chicken stays juicy!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 505mgCarbohydrates: 23gFiber: 3gSugar: 2gProtein: 24g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

These shredded chicken nachos are what I call no-fuss comfort food. They’re the kind of dish that lets you kick back, relax, and enjoy your meal straight off the pan—zero pretense, just big flavors and good vibes.

Whether it’s a party of two or a full house on game day, this is the kind of recipe that disappears fast. And honestly? That’s the best kind.

Try other Shredded Chicken recipes:

• Instant Pot Shredded Chicken from Frozen
• Shredded Buffalo Chicken Sandwiches
• BBQ Shredded Chicken