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Pulled Chicken Nachos Recipe

Be the hit of game day when you serve this Pulled Chicken Nachos recipe. They’re pretty hands off because you make the chicken in the slow cooker.

For more ideas, check out all of our chicken recipes.

Nachos in a tray with the words "Pulled Chicken Nachos" digitally written on the side.

I love Football Sundays. It’s an excuse to get together — and have delicious food. We spent the last few seasons heading to the bar to watch the games, but now that we have a house, we watch them all in our garage-turned-home-theater. But that doesn’t mean we miss out on any of the delicious bar food. Instead, we just make it at home, like our grilled teriyaki chicken wings and these pulled chicken nachos.

They were really easy to make, especially because I used the slow cooker to make the chicken. That means you’ll need to start prepping these earlier than game time. But that’s fine. If you’re like me and go to church on Sunday, you can start the chicken before you go, then finish the nachos when you get home and you’ll have these ready in time for kick off.

Pulled Chicken Nachos Recipe

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Pulled Chicken Nachos Ingredients:

How To Make Pulled Chicken Nachos:

Put the frozen chicken and chicken broth in the slow cooker. Cook over high heat for about 2.5 hours. It should be mostly cooked by then. Shred the chicken with two forks and cook for an additional 30 minutes.

Or if you already have shredded chicken or purchase pre-cooked chicken, you can skip the slow cooker and make this a one-pan meal.

Preheat the oven to 350 F.

Fill a 9×13 cake pan about 2/3 of the way with tortilla chips.

Top with the shredded chicken. Add salt and seasoning.

Add a chopped onion. Shred the cheese and add it on top.

Top with the diced tomato and chopped green onion.

Cover with foil and bake for 30 minutes.

Serve warm with your favorite hot sauce.

Yield: 10 Servings

Pulled Chicken Nachos

Be the hit of game day when you serve this Pulled Chicken Nachos recipe. They’re pretty hands off because you make the chicken in the slow cooker.

Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes

Ingredients

  • 1.25 pounds frozen chicken breast
  • 1 cup chicken broth
  • 1/2 bag tortilla chips
  • 1 teaspoon salt
  • 1 tablespoon sazon
  • 1 onion
  • 1 cup cheddar cheese
  • 1 tomato
  • 3 green onions

Instructions

  1. Put the frozen chicken and chicken broth in the slow cooker. Cook over high heat for about 2.5 hours. It should be mostly cooked by then. Shred the chicken with two forks and cook for an additional 30 minutes.
  2. Preheat the oven to 350 F.
  3. Fill a 9×13 cake pan about 2/3 of the way with tortilla chips.
  4. Top with the shredded chicken. Add salt and seasoning.
  5. Add a chopped onion. Shred the cheese and add it on top.
  6. Top with the diced tomato and chopped green onion.
  7. Cover with foil and bake for 30 minutes.

Notes

If you already have shredded chicken or purchase pre-cooked chicken, you can skip the slow cooker and make this a one-pan meal.

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 203Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 61mgSodium 462mgCarbohydrates 9gFiber 1gSugar 1gProtein 22g

Did you try this Pulled Chicken Nachos recipe yet? Let us know how it went in the comments.

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