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Nachos have long been celebrated as a crowd-pleasing dish that effortlessly combines flavor and fun. Originating from Mexico, this versatile snack has evolved into countless variations, making it a staple at parties, game days, and family gatherings. Whether enjoyed as a quick appetizer or a hearty meal, nachos can be customized to suit any palate. One of the most enticing iterations is the Crockpot Hatch Chili Chicken Nachos, which brings together the rich flavors of slow-cooked chicken thighs and zesty hatch green chili sauce.

Crockpot Hatch Chili Chicken Nachos

Discover the ultimate crowd-pleaser with our Crockpot Hatch Chili Chicken Nachos! This irresistible dish combines juicy slow-cooked chicken with zesty hatch green chili sauce, black beans, and corn, all topped with gooey melted cheese. Perfect for game days or family gatherings, these nachos are not only easy to prepare but also bursting with flavor. Elevate your snack game and bring friends together for a memorable experience filled with deliciousness and fun. Enjoy sharing this cheesy delight!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 jar (16 oz) hatch green chili sauce (choose mild or hot based on your spice preference)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (can use fresh, canned, or frozen)

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1 bag (10-12 oz) tortilla chips

2 cups shredded cheese (options include cheddar, Monterey jack, or a cheese blend)

1 cup diced tomatoes (fresh or canned works well)

1/2 cup sliced jalapeños (optional for extra heat)

Fresh cilantro for garnish

Additional toppings: sour cream and avocado for serving

Instructions
 

Prepare the Chicken: In your crockpot, place the boneless chicken thighs. Season the chicken generously with cumin, garlic powder, onion powder, salt, and pepper. Pour the hatch green chili sauce evenly over the chicken, ensuring it is thoroughly coated.

    Cook the Chicken: Secure the lid on the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken is ready when it is tender and easily shredded with a fork.

      Shred the Chicken: After cooking, carefully remove the chicken thighs from the crockpot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the crockpot along with the drained black beans and corn. Stir gently to combine, and allow it to cook on low for an additional 15-20 minutes to heat through.

        Prepare the Nachos: Preheat your oven to 350°F (175°C). On a large baking sheet, spread a generous layer of tortilla chips. Evenly distribute the chicken mixture over the chips, followed by a generous sprinkling of shredded cheese on top.

          Bake: Carefully place the nacho-laden baking sheet into the preheated oven. Bake for about 10-15 minutes, or until the cheese is melted and bubbly, creating a deliciously gooey topping.

            Add Fresh Toppings: Once baked, remove the nachos from the oven. Top with diced tomatoes, slices of jalapeños (if using), and a sprinkle of fresh cilantro for added color and flavor.

              Serve: Plate out individual servings of the nachos and present alongside small bowls of sour cream and avocado for a creamy addition. Enjoy your delicious creation!

                Prep Time, Total Time, Servings: 15 mins | 6-8 hours | 6 servings