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Crockpot chicken nachos loaded with toppings on a colorful paper plate

Crockpot Chicken Nachos for a Crowd

Tender shredded chicken slow-cooked with Rotel and taco seasoning — perfect for nachos, tacos, burritos, or bowls. The easiest way to feed a crowd with almost zero effort!
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 16
Course: Main Course
Cuisine: Mexican-American
Ingredients Method Video Notes

Ingredients
  

  • 8 chicken breasts
  • 3 cups chicken broth
  • 2 cans Rotel diced tomatoes and green chilies
  • 1/2 cup taco seasoning or 4 packets
  • Tortilla chips and toppings for serving shredded cheese, sour cream, lettuce, tomato, black olives, jalapeños, guacamole

Method
 

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Pour chicken broth over chicken.
  3. Add Rotel and taco seasoning. Stir to combine.
  4. Cook on high for 4 hours or low for 8 hours.
  5. Shred chicken with two forks and stir back into the juices. Let sit for 15-20 minutes to soak up all that flavor.
  6. Set out tortilla chips and your favorite toppings and let everyone build their own plate!

Video

Notes

This recipe makes enough for a crowd of 16 when served nacho-style with chips and toppings. The chicken works just as well for tacos, burritos, or rice bowls — set out all the toppings and let everyone build their own!
Double the recipe for an even bigger crowd — it fits in a 7-quart slow cooker. Leftovers reheat beautifully and freeze well too.