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In the realm of comfort food, few dishes can compete with the satisfying crunch of nachos topped with tender, flavorful chicken. Enter the Crockpot Taco Chicken Nachos, a dish that perfectly marries convenience with taste. This recipe is a game-changer for anyone looking to whip up a crowd-pleasing meal without spending hours in the kitchen. With minimal preparation required, you can set your slow cooker and let it work its magic while you go about your day.

Crockpot Taco Chicken Nachos

Get ready to indulge in the ultimate comfort food with these Crockpot Taco Chicken Nachos! This effortless recipe combines tender, slow-cooked chicken with zesty taco seasoning, melted cheddar cheese, and crispy tortilla chips, making it perfect for family nights or gatherings. Just set your crockpot, let it work its magic, and enjoy a flavorful, satisfying meal without the hassle. Try it and elevate your nacho game! #CrockpotRecipes #TacoNachos #ComfortFood #EasyMeals #GameDaySnacks
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Ingredients
  

2 pounds boneless, skinless chicken breasts

1 packet taco seasoning (or homemade)

1 cup salsa

1 can black beans, drained and rinsed

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

2 cups shredded cheddar cheese

1 cup sliced black olives

1 bag tortilla chips

Fresh cilantro, for garnish

Sour cream, for serving

Jalapeños, sliced (optional)

Instructions
 

Place the chicken breasts in the crockpot.

    Sprinkle the taco seasoning evenly over the chicken.

      Pour the salsa over the seasoned chicken.

        Add the drained black beans, corn, and diced tomatoes, spreading them evenly over the ingredients.

          Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shredded.

            Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it well with the other ingredients.

              Preheat the oven to 350°F (175°C).

                On a large baking sheet, layer the tortilla chips, followed by the shredded taco chicken mixture.

                  Sprinkle the shredded cheddar cheese and sliced black olives evenly over the top.

                    Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.

                      Remove from the oven and garnish with fresh cilantro, jalapeños (if using), and serve with sour cream.

                        Prep Time, Total Time, Servings: 10 mins | 7 hours | 6 servings