Crockpot creamy chicken nachos are tortilla chips piled with a warm, cheesy chicken topping made in the slow cooker from diced chicken breast, cream of chicken soup, Rotel tomatoes, black beans and cheddar. The filling is thick, creamy and a little spicy, and it clings to the chips like a hot dip. It is an easy game day dinner, a movie night meal or a potluck dish that stays warm on its own.
How to make crockpot creamy chicken nachos: Add cream of chicken soup, drained black beans, Rotel, shredded cheddar and diced chicken breasts to a slow cooker with salt and pepper. Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the chicken reaches 165°F. Spoon the creamy chicken over tortilla chips as you serve.
Why You’ll Love It
- Five minutes of prep. Open the cans, dice the chicken and put the lid on.
- Everything in at once. No browning and no second pan.
- Crisp chips. They never go into the pot, so they never go soft.
- Your heat level. Mild or hot Rotel decides how spicy it is.
- Serve-yourself friendly. Set out the chips and toppings and let everyone build a plate.
Ingredient Notes
Condensed cream of chicken soup. Two cans, 20 ounces in all. It is the creamy base of the filling.
Rotel tomatoes. Fourteen ounces of diced tomatoes with green chiles. Pick the spice level you like.
Black beans. Ten ounces, drained. They are optional.
Cheddar cheese. One cup, shredded. It melts into the sauce as it cooks.
Chicken breasts. Two large breasts, diced. If they were frozen, thaw them fully in the refrigerator before they go into the slow cooker.
Salt and black pepper. To taste. The soup is already seasoned, so go lightly.
Tortilla chips. For serving. Sturdy chips hold up best under a heavy topping.
Ingredients
- 20 ounces condensed cream of chicken soup (2 cans)
- 10 ounces black beans, drained, optional
- 14 ounces Rotel tomatoes
- 1 cup shredded cheddar cheese
- 2 large chicken breasts, diced
- Salt and black pepper, to taste
- Tortilla chips, for serving
How to Make Crockpot Creamy Chicken Nachos
1. Fill the slow cooker. Add the cream of chicken soup, drained black beans if using, Rotel, cheddar, diced chicken, salt and pepper to the slow cooker. Keep the tortilla chips out.
2. Cook the chicken filling. Cover and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 6 hours. Before serving, check the chicken with a food thermometer. It must reach 165°F.
3. Assemble and serve. Spoon the creamy chicken mixture over tortilla chips when you are ready to serve. If you like, garnish with minced cilantro, sour cream, sliced avocado or black olives.
Do the Tortilla Chips Go in the Crockpot?
No. The chips stay in the bag until the moment you eat. Only the creamy chicken filling cooks in the slow cooker. A chip that sits in hot sauce for hours turns to mush, so the two meet on the plate and not before.
| Part | Where it goes | When |
|---|---|---|
| Soup, Rotel, beans, cheddar and chicken | In the slow cooker | At the start |
| Tortilla chips | On the plate | At serving time |
| Creamy chicken filling | Spooned over the chips | One portion at a time |
| Cilantro, sour cream, avocado, olives | On top | Last |
Plate as you go. Do not pour the whole batch over a whole bag of chips, unless you are sure it will all be eaten at once. Any chips left under the sauce will be soggy by the time you come back for seconds.
For a party, leave the filling in the slow cooker on its warm setting, with the chips in a bowl beside it. Hot food held for serving should stay at 140°F or warmer.
Tips for Success
How do I know the slow-cooked chicken is done?
Check a few of the larger pieces with a food thermometer. Chicken is done at 165°F. Do not go by the clock alone.
Can I put frozen chicken in the slow cooker?
No. Thaw the chicken in the refrigerator first.
Should I stir while it cooks?
Keep the lid on while it cooks. Give the filling a good stir at the end, so the melted cheese and soup come together.
HIGH or LOW?
Either works. HIGH takes 2 to 3 hours and LOW takes 4 to 6 hours. Choose the one that fits your day.
Do I have to use the beans?
No. They are optional. Leave them out for a smoother topping.
How Long Does It Take?
At the fastest, about 125 minutes: 5 minutes of prep and 2 hours on HIGH. Allow up to 3 hours on HIGH, or 4 to 6 hours on LOW. The filling is ready when the chicken reaches 165°F.
Variations
- Chicken thighs. Thighs can be used in place of breasts.
- Pinto beans. Swap them for the black beans.
- Toppings. Minced cilantro, sour cream, sliced avocado and black olives are all good on top.
Storage & Reheating
Store the leftover filling by itself, without chips. Refrigerate it within 2 hours in shallow, covered containers, and use it within 3 to 4 days. Reheat the filling on the stove or in the microwave until it reaches 165°F, then spoon it over fresh chips. Do not reheat leftovers in the slow cooker.
What to Serve With It
These nachos are a meal as they are. If you like creamy slow cooker chicken, try slow cooker creamy ranch chicken, creamy crockpot chicken spaghetti or 4-ingredient slow cooker chicken. For more chicken with cheddar, there is slow cooker cheddar baked chicken. And for an oven dinner, make creamy chicken rice casserole or Ritz cracker chicken casserole.
Frequently Asked Questions
Do the tortilla chips go in the slow cooker or under the filling at serving time?
Under the filling at serving time. The chips never go in the slow cooker.
How do I save leftover filling without soggy chips?
Refrigerate the filling on its own in a covered container. Serve it over fresh chips after reheating it to 165°F.
Can I make it spicier?
Yes. Choose a hot can of Rotel.
Can I use this as a dip?
Yes. Leave it in the slow cooker and set the chips beside it for dipping.
Final Notes
I put the chips on each plate first and let everyone ladle their own, so the last serving is as crisp as the first. If you make it, leave a comment to tell me how it turned out or ask a question.
Crockpot Creamy Chicken Nachos
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 20 ounces condensed cream of chicken soup 2 cans
- 10 ounces black beans drained, optional
- 14 ounces Rotel tomatoes choose the spice level you like
- 1 cup cheddar cheese shredded
- 2 large chicken breasts diced, thawed if previously frozen
- salt and black pepper to taste
- tortilla chips for serving
Instructions
- Add the cream of chicken soup, drained black beans if using, Rotel, cheddar, diced chicken, salt and pepper to the slow cooker. Keep the tortilla chips out.
- Cover and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 6 hours. Before serving, check the chicken with a food thermometer. It must reach 165°F.
- Spoon the creamy chicken mixture over tortilla chips when you are ready to serve. If you like, garnish with minced cilantro, sour cream, sliced avocado or black olives.
