Slow-Cooker Shredded Chicken Nachos with Beans and Chiles
Tender slow-cooked chicken thighs seasoned with taco spices combine with pinto beans, diced tomatoes, and green chiles to create a hearty nacho topping that cooks hands-free for 7-8 hours. The chicken shreds easily and mixes with mashed beans for a creamy, protein-packed base that stays warm in the slow cooker. Perfect for game day gatherings, casual dinners, or feeding a crowd, these loaded nachos offer customizable toppings including cheese, sour cream, salsa, and fresh cilantro. The restaurant-style tortilla chips provide the perfect crispy foundation for this satisfying Tex-Mex comfort food.
Ingredients
- 2 lb boneless skinless chicken thighs
- 1 packet Old El Paso Original Taco Seasoning Mix, 1 oz
- 1 can pinto beans, 15-oz, drained
- 1 can diced tomatoes, 14.5-oz, undrained
- 1 can Old El Paso Chopped Green Chiles, 4 oz
- 2 tablespoons lime juice
- 10 oz restaurant-style tortilla chips
- 4 oz shredded colby-Monterey Jack cheese blend, 1 cupMexican cheese blend1:1vegetarianadds dairy
similar flavor
- ¾ cup sour cream
- ¾ cup thick & chunky salsa
- ¼ cup green onions, sliced
- ¼ cup ripe or green olives, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 lime lime, cut into 12 wedges
Instructions
- 1
Place chicken thighs in slow cooker
- 2
Sprinkle with taco seasoning mix
- 3
Top with beans, tomatoes, chiles and lime juice
- 4
Cover and cook on Low setting for 7 to 8 hours
- 5
Place all topping ingredients in individual serving dishes
- 6
Remove chicken from slow cooker and place on large plate
- 7
Mash beans in slow cooker
- 8
Shred chicken with 2 forks
- 9
Return shredded chicken to slow cooker and mix well
- 10
Have guests place chips on serving plates
- 11
Spoon 1/2 cup chicken mixture onto chips
- 12
Top nachos with desired toppings
Tips
Use chicken thighs instead of breasts for more flavor and moisture during the long cooking time.
Mash the beans while still warm in the slow cooker for easier mixing and better texture.
Set up a nacho bar with toppings in separate bowls so guests can customize their plates.
Good to Know
Refrigerate chicken mixture up to 3 days in airtight container.
Cook chicken mixture up to 2 days ahead; reheat in slow cooker on Low.
Keep chicken mixture warm in slow cooker on Low setting for up to 2 hours during serving.
Common Mistakes
Use Low setting only to prevent chicken from drying out.
Drain pinto beans completely to avoid watery mixture.
Shred chicken while warm for easier handling.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken breasts instead of thighs?
Yes, but thighs stay more moist during long cooking. If using breasts, check for doneness at 6 hours to prevent overcooking.
How long does the chicken mixture keep?
Refrigerate leftovers up to 3 days. Reheat in microwave or slow cooker with a splash of broth if needed.
Can I make this spicier?
Add diced jalapeños, hot sauce, or use spicy taco seasoning. Start with small amounts and adjust to taste.