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Nachos are a beloved dish that transcends borders and occasions. Whether served at a sports event, a casual gathering, or as a family dinner, their versatility and crowd-pleasing nature make them a favorite among many. The traditional combination of crispy tortilla chips, melted cheese, and various toppings has evolved over the years, allowing for endless variations. In this recipe, we introduce a unique twist: Crockpot Hatch Chili Chicken Nachos. This dish features slow-cooked chicken infused with the distinct flavor of Hatch green chili enchilada sauce, offering a delightful depth of flavor that transforms the classic nacho experience.

Crockpot Hatch Chili Chicken Nachos

Discover a delicious twist on a classic favorite with Crockpot Hatch Chili Chicken Nachos! Slow-cook tender chicken infused with flavorful Hatch green chili enchilada sauce, then layer it on crispy tortilla chips topped with melty cheese and your choice of delicious toppings. Perfect for game day or casual dinners, this easy recipe offers convenience and flavor in every bite. Elevate your nacho game and impress family and friends with this crowd-pleasing dish!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 can (15 oz) Hatch green chili enchilada sauce

1 can (4 oz) diced green chiles

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

½ tsp smoked paprika

1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

1 bag (12 oz) tortilla chips

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

½ cup sliced jalapeños (optional)

Fresh cilantro, for garnish

Sour cream, for serving

Avocado or guacamole, for serving

Instructions
 

Prepare the Chicken: Place the chicken breasts in the bottom of the crockpot. Pour the Hatch green chili enchilada sauce over the chicken, followed by the diced green chiles, cumin, garlic powder, onion powder, and smoked paprika. Stir gently to ensure the chicken is well-coated.

    Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easy to shred.

      Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the crockpot. Stir to mix the shredded chicken with the sauce.

        Prepare Nachos: Preheat your oven to 350°F (175°C). On a large baking sheet, layer half of the tortilla chips, followed by half of the shredded chicken mixture, black beans, corn, diced tomatoes, and half of the cheese.

          Bake: Add another layer of tortilla chips, followed by the remaining chicken mixture, beans, corn, tomatoes, and top with the remaining cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Remove from the oven and add sliced jalapeños if desired. Garnish with fresh cilantro. Serve with dollops of sour cream and avocado or guacamole on the side.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4-6 servings