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When it comes to snacks or meal options that can satisfy cravings and bring people together, nachos undoubtedly rank high on the list. This beloved dish, often associated with game days and casual gatherings, can be transformed into a hearty meal by incorporating flavorful ingredients. In this recipe, we introduce you to a delicious twist on nachos: Slow-Cooked Hatch Chili Chicken Nachos, where tender chicken meets the bold flavors of Hatch green chilies.

Crockpot Hatch Chili Chicken Nachos

Discover the deliciousness of Slow-Cooked Hatch Chili Chicken Nachos, the perfect comfort food for game days or cozy gatherings. This recipe features tender chicken infused with the rich flavors of Hatch green chilies, known for their unique heat and sweetness. Not only are they satisfying, but they're also easy to prepare in a slow cooker, making meal prep a breeze. Elevate your nacho game with fresh toppings and melt-in-your-mouth cheese for an unforgettable dish everyone will love.
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 cup hatch green chili sauce (canned or homemade)

1 cup chicken broth

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

4 cups tortilla chips

2 cups shredded sharp cheddar cheese

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1/2 cup diced tomatoes (fresh or canned)

1/2 cup sliced black olives (optional)

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Jalapeño slices (for serving)

Instructions
 

Prepare the Chicken: In a skillet, heat the olive oil over medium heat. Season the chicken thighs with garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Sear the chicken on both sides for about 2-3 minutes until slightly browned.

    Crockpot Setup: Place the seared chicken in the crockpot. Pour the hatch green chili sauce and chicken broth over the chicken. Stir to combine, ensuring the chicken is well coated.

      Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.

        Shred the Chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot, stirring it back into the sauce.

          Assemble the Nachos: Preheat the oven to 375°F (190°C). On a large baking sheet, spread out the tortilla chips in an even layer. Top with shredded chicken, black beans, corn, diced tomatoes, and black olives (if using). Generously sprinkle the cheddar cheese on top.

            Bake: Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven, top with diced avocado, fresh cilantro, and jalapeño slices. Serve hot with sour cream on the side for drizzling.

                Prep Time, Total Time, Servings: 20 mins | 6-8 hrs | 6 servings