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Crockpot Hatch Chili Chicken Nachos is an exceptional dish that perfectly balances comfort and convenience. This recipe combines tender, flavorful chicken with the zesty kick of Hatch green chiles, making it an ideal choice for gatherings, family dinners, or simply a cozy night in. With its layered textures and bold flavors, this nacho dish is sure to impress friends and family alike.

Crockpot Hatch Chili Chicken Nachos

Discover the ultimate comfort food with Crockpot Hatch Chili Chicken Nachos, a perfect recipe for gatherings or cozy nights at home. This dish features tender chicken cooked in zesty Hatch green chili sauce, combined with black beans, corn, and crispy tortilla chips for a satisfying crunch. It's easy to prepare—simply set your crockpot and let the flavors meld beautifully. Ideal for impressing friends and family alike, this flavorful nacho dish will become a favorite!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

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

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

1 cup corn (fresh, canned, or frozen)

1 tsp 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 (cheddar, Monterey jack, or a blend)

1 cup diced tomatoes (fresh or canned)

1/2 cup sliced jalapeños (optional)

Fresh cilantro for garnish

Sour cream and avocado for serving

Instructions
 

Prepare the Chicken: In a crockpot, place the chicken thighs and season with cumin, garlic powder, onion powder, salt, and pepper. Pour the hatch green chili sauce over the chicken, making sure it's well coated.

    Cook the Chicken: Cover 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 along with the black beans and corn. Stir gently to mix everything together. Cook for an additional 15-20 minutes on low, just to heat everything through.

        Prepare the Nachos: Preheat your oven to 350°F (175°C). On a large baking sheet, spread out a layer of tortilla chips. Top with the chicken mixture, then sprinkle the shredded cheese generously across the top.

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

            Add Fresh Toppings: Remove from the oven and top with diced tomatoes, jalapeños (if using), and fresh cilantro.

              Serve: Plate individual portions of the nachos and serve with sour cream and avocado on the side for extra creaminess.

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