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5 from 3 votes

Easy Crock Pot BBQ Chicken Nachos

You will now know how to make nachos better than the restaurants, hands down! These Easy Crock Pot BBQ Chicken Nachos are going to be easily in your dinner rotation or on game night!
Prep Time10 minutes
BBQ Chicken Crock Pot Time4 hours
Course: Dinner
Cuisine: American
Keyword: baked appetizers, baked chicken, baked nachos, crock pot dinner, crock-pot recipe, crockpot meals, easy chicken recipes, healthy dinners
Servings: 16
Calories: 126kcal
Author: Alaina Hinkle

Equipment

  • Crock-Pot

Ingredients

  • 1 1/2 pounds of boneless skinless chicken breasts
  • 13 oz jar of your favorite BBQ Sauce we use no added sugar
  • 1/3 cup of Monk Fruit Granulated Sugar optional if you are using a BBQ sauce without added sugar
  • Your Favorite Tortilla Chips make sure they can hold up to toppings without getting soggy. For example these are THE BEST tortilla chips for baked nachos. They hold toppings perfect & are super crispy!
  • 15 oz jar of pinto beans
  • Jar of Greek Peperoncini or banana peppers
  • Cherry Tomatoes
  • Shredded Cheese of Choice
  • Romaine Lettuce
  • Ranch Dressing of Choice See above for link for HGHF ranch

Instructions

Crock Pot BBQ Chicken

  • In a bowl whisk together you BBQ sauce of choice with monk fruit sweetener if you have a no added sugar BBQ sauce & set aside
  • Spray your crock pot insert and then place your chicken breasts inside. Season each side with salt, pepper & garlic powder generously.
  • Next pour your BBQ sauce mixture over the chicken breasts and flip them over a few times so they have coated the chicken breasts. Lastly, cook on low for 4 hours
  • After the 4 hours, take out of the Crock Pot, let rest for 10, 15 minutes. Then shred with Kitchen Aid mixer or 2 forks. Then add back into the remaining BBQ sauce in the Crock Pot. Stir the shredded chicken back into the sauce.
  • Keep in an air tight container in the fridge for 3 to 5 days. That way you can make the Easy Crock Pot BBQ Chicken Nachos whenever you want for easy dinner!

Easy Crock Pot BBQ Chicken Nachos

  • Preheat oven to 375 degrees
  • Line your baking dish with your tortilla chips, make sure they are not laying on top of each other but laying right next to.
  • Then sprinkle thin layer of cheese on top of the tortilla chips. Then sprinkle on pinto beans, slices tomatoes and BBQ chicken.
  • Next sprinkle on the Greek Peperoncini and then sprinkle shredded cheese on top of it all
  • Bake at 375 degrees for 8 to 10 minutes, until bubbly golden. Then drizzle with ranch, sprinkle with shredded romaine and enjoy!

Notes

Nutrition facts exclude the cheese, depends on how much you want to put on :) More the merrier! 
 
Instant Pot Instructions: 
  • In medium bowl whisk together BBQ sauce & monk fruit if you are choosing to
  • Grease Instant Pot & place chicken breasts into the Insta Pot. Sprinkle with salt, pepper & garlic powder. 
  • Then pour BBQ sauce over the chicken & 1/4 cup of water. Toss the chicken into the sauce 
  • Pressure cook at 10 minutes & then quick release
  • Take chicken out and then let rest for 10 minutes 
  • With two forks, shred the chicken & or shred with kitchen aid, then stir the chicken in the remaining sauce.

Nutrition

Calories: 126kcal | Carbohydrates: 16g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 286mg | Potassium: 327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg