Slow Cooker Ranch Chicken Nachos
- Difficulty: Easy
- Servings: 4
- Nutritional Facts Per Serving (1 of 14 servings): Calories 264, Total Fat 13 g, Saturated Fat 4 g, Carbohydrates 19 g, Dietary Fiber 2 g, Sugar 1 g, Protein 18 g, Cholesterol 66 mg, Sodium 233 mg
- Total Time: 4 hr 15 min
- Active Time: 20 min
Indulge in the ultimate game-day treat or weeknight indulgence with these Slow Cooker Ranch Chicken Nachos! Picture this: crispy tortilla chips piled high with tender, ranch-seasoned shredded chicken, vibrant green bell peppers, gooey melted cheese, and zesty toppings that deliver a flavor explosion in every bite. Who can resist? This easy recipe lets your slow cooker do the work, freeing you to savor the anticipation of that first irresistible crunch. Get ready to wow your crowd and devour without a single regret!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 pound boneless, skinless chicken thighs
- 1 green bell pepper, sliced
- 1 packet (about 3 tablespoons) dried ranch dressing mix
- 1/3 cup chicken broth
- 1 bag tortilla chips (blue, yellow, or your choice)
- 1 cup shredded Cheddar cheese (approximately 4 ounces)
- 1/2 cup crumbled queso fresco
- 1/4 small red onion, thinly sliced (about 1/4 cup)
- 1 jalapeo, thinly sliced
- 1/2 cup fresh cilantro leaves
- 2 scallions, thinly sliced
- Salsa and ranch dressing for serving (optional)
Instructions
- Combine the chicken, sliced bell pepper, ranch seasoning, and chicken broth in a slow cooker. Cook on high for 4 hours (or on low for 6 to 8 hours if you prefer). Once done, shred the chicken using two forks and transfer to a plate.
- Heat your oven to broil.
- Spread the tortilla chips on a large rimmed baking sheet. Top them with the shredded chicken, bell pepper slices, Cheddar cheese, queso fresco, red onion, and jalapeo. Broil for a few minutes until the cheese bubbles and melts.
- Sprinkle fresh cilantro leaves and scallions on top. Drizzle with salsa and ranch dressing as desired before serving.
