Crockpot Taco Chicken Nachos (Print Version)

# Ingredients:

→ Protein

01 - 2 lbs boneless, skinless chicken breasts

→ Seasonings

02 - 1 packet taco seasoning
03 - 1 cup chicken broth

→ Vegetables & Beans

04 - 1 can (15 oz) black beans, rinsed and drained
05 - 1 can (15 oz) corn, drained
06 - 1 can (10 oz) diced tomatoes with green chilies

→ Cheese

07 - 2 cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese

→ For Serving

09 - Tortilla chips
10 - Diced avocado (optional)
11 - Sour cream (optional)
12 - Salsa (optional)
13 - Sliced jalapeños (optional)
14 - Chopped cilantro (optional)

# Instructions:

01 - Place the boneless, skinless chicken breasts in the crockpot. Sprinkle the taco seasoning evenly over the chicken.
02 - Pour chicken broth over the seasoned chicken to maintain moisture during cooking.
03 - Layer black beans, corn, and diced tomatoes with green chilies on top of the chicken.
04 - Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
05 - Using two forks, shred the cooked chicken directly in the crockpot and mix with the other ingredients to combine flavors.
06 - Preheat oven to 175°C (350°F). Arrange tortilla chips in a single layer on a large baking sheet.
07 - Distribute the shredded chicken mixture evenly over the tortilla chips.
08 - Sprinkle combined cheddar and Monterey Jack cheeses over the chicken layer.
09 - Place in preheated oven for 10-15 minutes until cheese is melted and bubbly.
10 - Remove from oven and immediately add optional toppings as desired. Serve while hot.

# Notes:

01 - This dish can be prepared ahead of time by cooking the chicken mixture a day in advance and refrigerating until ready to assemble nachos.

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