Game Day Salsa Chicken Nachos for a Crowd
Kick off your game day celebration with these irresistible Slow-Cooker Salsa Chicken Nachos! Tender, salsa-infused chicken slow-cooks all day—or the night before—making the final nacho spread ready in less than five minutes! It’s a perfect game-day snack for feeding hungry fans on the fly so you can spend more time watching the game!
- Prep Time: 5 minutes
- Cook Time: 6 hours, 5 minutes
- Total Time: 6 hours, 10 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 2 large chicken breasts (about 1.5lbs)
- 16 oz. Desert Pepper Cantina Medium Salsa
- 1 16 oz. bag of tortilla chips
- 8 oz. sharp cheddar cheese, freshly grated
- ½ – 1 cup Desert Pepper Chili Con Queso
- Optional toppings: fresh chopped chives, sliced jalapenos, sliced black olives, sour cream, guacamole.
Instructions
- Pour a light layer of Desert Pepper Cantina Salsa in the bottom of the slow cooker.
- Place chicken breasts on top of the salsa.
- Pour remaining salsa over the chicken breasts, ensuring they’re well-coated.
- Cover and cook on low for at least 6 hours (or until 180 degrees F)
- Once cooked, shred the chicken using two forks.
- Preheat your oven’s broiler.
- Spread tortilla chips on a coated sheet pan and prinkle a layer of freshly grated cheddar cheese over the chips (about ¼ of your cheese).
- Use a slotted spoon to scoop shredded chicken and distribute evenly over the cheese layer. Use as much as you like, and save any extra for tacos or round #2 later.
- Add another generous layer of freshly grated cheddar cheese on top of the chicken.
- Broil for 2-3 minutes, or until cheese is melted and bubbly. Watch closely to prevent burning. Drizzle Desert Pepper Chili Con Queso over the top and broil for another minute.
- Remove from the oven and garnish with freshly chopped chives and any additional desired toppings. Serve immediately and enjoy!
