Ingredients

  • 2 Boneless Chicken Breasts
  • 3 Cups of Salsa Mild, but you can use medium or hot, if you prefer
  • 3 Tbsp taco seasoning
  • 1/2 Cups Chicken Broth
  • 1 Cup Salsa Con Queso
  • 1/2 Bag Tortilla Chips
  • 1 8 Oz. Bag of Shredded Mexican Blend Cheese
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Instructions

  1. Place chicken breasts in crockpot
  2. Add chicken broth
  3. Cover with taco seasoning
  4. Cover and cook on high for 1 hour
  5. Add 1.5 cups of salsa
  6. Cover and cook on low for 2 hours, stirring occasionally
  7. Shred chicken
  8. Add remainder of salsa (1.5 cups)
  9. Add salsa con queso
  10. Stir mixture together
  11. Cook on low for 30-45 minutes
  12. Place approximately 10-15 chips on plate
  13. Add chicken mixture on top of chips
  14. Add shredded cheese (any amount that you desire) to top of nachos
  15. If you would like to melt the shredded cheese, you can place the nachos in the microwave for 30-35 seconds
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Recipe Notes

If you prefer to put all of the ingredients in the slow cooker and cook all day, you can. Just cook on low for 6-8 hours! 

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