Crockpot Weight Watchers Shredded Chicken Nachos
A healthier take on classic loaded nachos featuring tender slow-cooked chicken seasoned with cumin and ancho chile, paired with crispy homemade baked tortilla chips instead of fried. The chicken simmers with diced tomatoes and peppers for hours, creating a flavorful base that's topped with reduced-fat cheese, light sour cream, and fresh cilantro. Perfect for game day, family dinners, or whenever you want indulgent comfort food without the guilt. The slow cooker does most of the work while you prepare fresh tortilla chips that are baked until golden and crispy.
Ingredients
- 1 ¾ pound boneless skinless chicken breast
- 1 tablespoon ground cumin
- 1 ½ teaspoon ancho chile powderregular chili powder1:1pantry
less smoky flavor
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 can (14 1/2 oz) diced tomato with jalapeno
- 1 large sweet red pepper, cut into 1 inch pieces
- 1 can (15 oz) black beans, rinsed and drained
- 6 6-inch each corn tortillas
- nonstick cooking spray, as needed
- 1 ½ cups shredded reduced-fat Mexican cheese blend
- 6 tablespoon light sour cream
- ⅓ cup pickled jalapeno peppers, chopped, sliced thin(optional)
- ⅓ cup fresh cilantro, chopped coarsely
- fresh lime, cut to wedges
Instructions
- 1
Add chicken, cumin, ancho chile powder, oregano, and salt to large crockpot
- 2
Toss to coat chicken with spices
- 3
Arrange chicken in single layer
- 4
Add diced tomato with jalapeno and sweet red pepper on top of chicken
- 5
Set crockpot to HIGH, cover, and cook approximately 3 hours until chicken shreds easily
- 6
Shred chicken in crockpot using two forks or shredding claws
- 7
Add black beans and stir to mix
- 8
Cover and cook another approximately 20 minutes until heated through
- 9
Preheat oven to 425° F
- 10
Spray both sides of each tortilla with nonstick cooking spray
- 11
Stack tortillas and cut into 6 wedges using pizza cutter
- 12
Arrange tortilla pieces in single layer on baking sheet
- 13
Bake approximately 6 minutes, flip tortillas and bake another approximately 6 minutes until crispy and lightly browned
- 14
Place baking sheet on wire rack to cool
- 15
Set oven to broil
- 16
Push chips together so they are touching
- 17
Place chicken on top of chips using slotted spoon
- 18
Sprinkle cheese evenly on top of chicken
- 19
Broil approximately 1 minute until cheese melts and begins to bubble
Tips
Use shredding claws instead of forks for easier and faster chicken shredding with better texture.
Don't skip the cooling step for tortilla chips - they'll continue crisping as they cool.
Broil just until cheese starts bubbling to avoid overcooking the chicken mixture.
Good to Know
Refrigerate assembled nachos up to 2 days. Reheat in oven to maintain chip crispiness.
Prepare chicken mixture up to 3 days ahead. Make tortilla chips day of serving for best texture.
Serve immediately while cheese is melted and chips are crispy. Top with sour cream, cilantro, and lime wedges.
Common Mistakes
Avoid overcooking tortilla chips or they'll become too hard and bitter.
Don't add cheese too early during broiling or it will burn before melting properly.
Substitutions
less smoky flavor
saves time but less control
FAQ
Can I use store-bought tortilla chips instead?
Yes, but baked homemade chips are much healthier and taste fresher. If using store-bought, choose baked varieties and warm them briefly before adding toppings.
How long will the chicken mixture keep?
The cooked chicken mixture keeps in the refrigerator for up to 4 days or can be frozen for up to 3 months in freezer-safe containers.
Can I make this in a regular pot instead of crockpot?
Yes, simmer chicken with seasonings and vegetables in covered pot for 45-60 minutes until tender, then proceed with shredding and adding beans.