**This post may have affiliate links, this means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). For more details, please see my Disclaimer**
One of my favorite meals for a weekday is a plate of chicken nachos. Nachos are incredibly easy to throw together and if you’re a fan of batch cooking, you can make enough servings to reheat throughout the week with minimal fuss. You cannot go wrong with these cheesy and delicious nachos whether you need them for an easy weekday dinner or want to create an instant hit appetizer.
The trick to batch cooking these nachos is having the ingredients already prepared, so you’re just tossing them into the oven. Around three chicken breasts can easily produce enough for four meals, if not more.
This recipe is also very easy to switch up. You can completely change things up by simply swapping out the cheese for another type or adding peppers. I like this because it allows me to create variety in my meals for the week without a lot of additional prep work!
Ready to make some nachos? Let’s get started!Jump to Recipe
What You Will Need:
The best thing about this recipe is that you won’t need a lot to get started. You can also swap ingredients out to change things up.
- An oven safe plate or tray (cookie tray works or you can use a smaller pie plate).
- Taco chips (Like Tostitos).
- Your favorite melty cheese (I like Cracker Barrel’s Tex Mex mix).
- Sour cream.
- Green Onions.
- Cooked chicken (I either use my InstaPot to cook some chicken breasts or I buy rotisserie chicken at the store).
- Chicken broth.
- Your favorite seasonings for the chicken.
You can find most of your fixings at your favorite grocery store. If you need a cookie tray or pie plate, I recommend checking out your local Walmart or kitchen supply store.
Consider joining my email community, details below:
Cooking Your Chicken
If you buy a ready cooked rotisserie chicken at the store, you can safely skip this step. However, if you have either a slow cooker or a pressure cooker, cooking chicken breasts is super easy. The slow cooker will take longer, of course.
All you need to do for this step is to toss your chicken breasts (I usually do about 2-3 depending on the size) into your pressure or slow cooker, covered with chicken broth and your favorite seasonings, like:
- Lemon pepper.
- Salt and pepper.
- Taco seasoning.
Set your pressure cooker according to the directions for cooking poultry. For an InstaPot, about 8 minutes (note, it’ll take about 10 minutes to build enough pressure to cook). With a slow cooker, I recommend setting it for a long cook cycle (8-10 hours).
Once your chicken has finished cooking, you’ll want to shred it or cut it into bite-sized pieces. To shred the chicken, you can use two forks to pull the breasts apart.
Prepping Your Vegetables
Now that you’re finished cooking up the chicken, it’s time to move onto prepping everything else. I like to start with cutting up the vegetables. This time I’m using tomatoes and green onions, but you can add in other vegetables or peppers if you like.
Simply slice everything up into bite-sized pieces.
Get Your Nachos Oven-Ready
Preheat the oven to 400F.
Start by layering taco chips in your oven-safe plate or tray.
Sprinkle your vegetables and chicken over top of the bed of chips.
Top everything with cheese and bake in the oven for around 5-7 minutes or until the cheese has melted. You can also broil your nachos instead of baking if you prefer your cheese a little more “crusty”.
The Best Chicken Nachos Recipe!
Roasted chicken adds a delicious twist to a classic plate of nachos. Learn how you can make this yummy dish for yourself using your favorite nacho fixings!
- 1-2 Green Onion(s)
- 1-2 Roma Tomatos (or another of your choice)
- 1 Package Shredded Cheese (I like Black Diamond's Nacho mix)
- 2-3 Chicken Breasts (Either whole or pre-sliced)
- 1 Package Taco Chips (Such as Tostitos)
- 1 Package Chicken broth (or around 3 cups worth)
- 1 tsp Poultry Seasoning (or your favorite spices)
- 1 tbsp Sour Cream
Add the chicken breasts, chicken broth and spices into the InstaPot. Secure the lid on and set manual pressure for 8 minutes. It will take the pot about 10 minutes to get up to pressure and begin counting down. Once the cook time has finished, allow the pressure to release naturally for at least 10 minutes before removing the lid
You can either slice the chicken or pull it apart. You'll want bite-sized pieces.
Preheat your oven to 400F.
Line a cookie sheet or an oven safe glass pie plate with tacos.
Slice up some green onions and tomatoes and sprinkle generously on your bed of tacos. Other things to add may include black beans or fresh peppers.
Sprinkle the chicken pieces onto the tacos.
Generously spread cheese over the top.
Cook or broil in the oven for 5-7 minutes or until the cheese melts.
Remove from oven and serve with a dollop of sour cream. If you aren't a fan of sour cream, consider serving with salsa or guacamole.
Enjoy Your Chicken Nachos
Once the chicken nachos come out of the oven, I like to top them with a few dollops of sour cream, but salsa and guacamole are also excellent choices to add to the baked nachos. Your dinner, appetizer or snack is now ready to eat and enjoy! I love how simple it is and how quickly you can toss everything together. Cooking the chicken is the longest portion of this recipe, particularly if you opt to slow cook it, but it is worth it as slow cooking really brings out the flavor!
Did you like the recipe? Be sure to share it on social media using your favorite platform icon on the side menu. Also, make sure you save this post on to Pinterest to refer to later!
That is all for now. Until next time, stay crafty, my friends!!