Slow Cooker Barbecue Nachos

Unleash the fun with these mouth-watering Slow Cooker BBQ Nachos, perfect for game day or a family night in. Packed with smoky, spicy flavors and a heap of vibrant toppings, these nachos are a crowd-pleaser that’s both easy to make and irresistibly delicious.

Why You’ll Love This Recipe

These nachos combine the ease of slow cooking with the bold flavors of BBQ and chipotle for a dish that’s both convenient and packed with flavor. It’s a perfect dish to set up earlier in the day for an effortless evening treat that everyone will dive into.

Ingredients

• Chicken Breasts: The protein base for your nachos, slow-cooked until perfectly tender.
• Chipotle Sauce & Barbecue Sauce: Provides a smoky, spicy layer of flavor to the chicken.
• Black Beans: Adds a nice texture and boosts the protein content.
• Tortilla Chips: The crunchy foundation for your nacho build.
• Bell Peppers & Red Onion: Adds a sweet, crisp contrast.
• Shredded Cheese: Melts into a gooey, delightful topping.
• Scallions & Jalapeño: Adds a burst of color and heat.
• Sour Cream, Guacamole, and Salsa: Essential for dolloping on top.

How to Make Slow Cooker BBQ Nachos

1. Cook the Chicken: Combine chicken with chipotle and barbecue sauces in the slow cooker. Cook on high until the chicken is tender enough to shred.
2. Shred and Season: Shred the chicken in the slow cooker, stir in black beans, and add additional sauce if desired.
3. Assemble the Nachos: Layer chips, chicken mixture, peppers, onions, and cheese on a baking sheet or skillet. Repeat layers, then top with more cheese.
4. Bake: Cook in a preheated oven until the cheese is bubbly and golden.
5. Garnish and Serve: Top with scallions and jalapeños. Serve directly from the skillet or transfer to a serving plate with sour cream, guacamole, and salsa.

Recipe Tips

• Cheese Choice: Experiment with different types of cheese like smoked gouda or pepper jack to vary the flavor profile.
• Chipotle Sauce: If using adobo peppers, pulse them with some of their sauce for a DIY chipotle sauce.
• Layering: Ensure even layers of ingredients to distribute flavors and textures throughout the nachos.

How to Serve

Serve these nachos hot from the oven, garnished with dollops of sour cream, guacamole, and salsa or Crack Corn Dip. They’re perfect for sharing for the big game, along with the classic Crock Pot Little Smokies and are sure to be a hit at any gathering.

How to Store

Nachos are never any good stored for leftovers. The chips get soggy so it’s best to make them fresh every time.

This recipe for Slow Cooker BBQ Nachos is perfect for anyone looking for a delicious, fuss-free meal to enjoy with family and friends. By following these steps and tips, you can create a dish that’s not only easy to prepare but also packed with flavor and sure to satisfy.

Slow Cooker Barbecue Nachos

This is about as simple as it gets. From time to time I whip this up as dinner for the two of us and we gorge. Serving this with good company watching the game – even better!

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Author: Kita Roberts

Equipment

• Hamilton Beach 33969A 6-Quart Programmable Set & Forget w/Temperature Probe Slow Cooker Stainless Steel
• Pyrex Glass Mixing Bowl Set (3-Piece)
• Nordic Ware Natural Aluminum Commercial Baker’s Big Sheet

Ingredients

• ▢ 2 chicken breasts - about 3/4 lbs
• ▢ 2-3 tbs chipotle sauce - found in the Hispanic food aisle near the adobo pepper in chipotle sauce – otherwise, just pulse some of those with the sauce and use as a substitute
• ▢ 1/2 cup barbecue sauce
• ▢ 1/2 cup black beans - drained and rinsed (I store my extra in the fridge in an airtight container to throw onto salads and in other things throughout the week)
• ▢ Tortilla chips
• ▢ 1/2 red pepper - sliced
• ▢ 1/2 green pepper - diced
• ▢ 1/2 red onion - chopped
• ▢ 1/2 – 1 cup shredded cheese of choice - just discovered a Chipotle Cheddar that I’m kind of obsessed with
• ▢ 4 scallions - chopped, green part only
• ▢ 1 jalapeno
• ▢ Sour cream - guacamole, salsa

Instructions

• Place the chicken in a slow cooker with chipotle sauce and barbecue sauce.
• Cover and cook on high for 3 – 4 hours, or until easily shred with a fork.
• Reduce heat to warm setting, shred chicken, add additional barbecue sauce if desired. Stir in the black beans.
• Preheat oven to 425 degrees F.
• In an oven proof skillet, or on a baking sheet lined with parchment paper, arrange a single layer of chips.
• Top with 1/2 of the pulled chicken, peppers, onions and cheese making sure to go from edge to edge.
• Cover with another layer of chips and repeat with the top layer. Cover everything with cheese.
• Bake for 10 – 15 minutes until cheese is melted. Sprinkle with scallions and jalapenos.
• If using a skillet, place a hot mat on the table and serve right from the skillet if you are in a kid free zone with no one silly enough to touch the hot skillet (or lift the aluminum foil from the baking sheet and serve) with sour cream, guacamole, and salsa for dipping.

Nutrition

Serving: 1g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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