Sheet Pan Loaded Chicken Nachos

These sheet pan loaded chicken nachos are delicious AND easy to make! Make the slow cooker chicken the night before or the morning of to save time. This appetizer is the perfect game day food and it's also great for large holiday gatherings!

Course Appetizers

Cuisine Mexican

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 500.7kcal

Author Jenny Bullistron

Equipment

Ingredients

Slow Cooker Pulled Chicken

2 pounds chicken breast boneless, skinless
7 ounces chipotle chiles in adobo sauce chopped
28 ounces diced fire roasted tomatoes
4 ounces mild green chiles
3 cloves garlic minced
1 tablespoon cumin
1 teaspoon oregano

Loaded Nachos

8 ounces tortilla chips
16 ounces black beans drained
2 cups shredded cheddar cheese

Toppings

shredded lettuce
diced tomatoes
cilantro
jalapeno slices
avocado slices
sour cream

US Customary - Metric

Instructions

To make the chicken taco meat, place the chicken breasts in the bottom of your slow cooker. Top the chicken with the chopped chipotle peppers and the adobo sauce. Cook on high for 2 ½ hours.
Use 2 forks to shred the chicken and return to slow cooker. Add the fire roasted tomatoes, green chiles, garlic, cumin and oregano to the slow cooker. Stir well. Cook on high for an additional 1 ½ hours, until the liquid has been slightly absorbed by the chicken. Stir again and salt if desired.
Preheat oven to 400℉.
Line a sheet pan with parchment paper. Place the tortilla chips in an even layer on top of the pan. Top the chips with 1 cup of cheese and ½ of the beans. Use a slotted spoon to spread shredded chicken on top of the beans. Top the chicken with the remaining cheese and beans. Top the cheese and beans with more chicken.
Place sheet pan in the oven for 5 minutes. Remove the pan from the oven. Top with any desired toppings and serve hot.

Nutrition