Crockpot Chicken Nachos

3   Boneless skinless chicken breasts (6 oz each)
1 T Chili powder
3 T Lime juice
1 Cup Salsa
1 Cup Frozen corn
1 Cup Reduced fat Cheddar cheese, shredded
1 Oz Snyder White Tortilla chips
    Sour cream


1.       Spray crockpot with nonstick spray

2.       Place chicken in crockpot

3.       Mix together lime juice and chili powder, spread evenly over chicken

4.       Cook on low 5 – 6 hours.

5.       Shred chicken and put back in crock pot with salsa and corn. Cook another 45 minutes.

6.       Put in taco shells with cheese – or make nacho style over tortilla chips


Nutrition:  Makes 6 servings. 258 calories per serving; 5 g fat,  39 g protein (using the Snyder White Corn Tortilla chips)

So, why?                                   

  • This chicken seems like it would be dry but its not!  Moist flavorful, lean protein!
  • Salsa is a good source of antioxidant lycopene
  • So easy and versatile


  • The chicken alone (before adding salsa) is very flavorful and moist, I think I will try is as a fajita chicken along with sautéed onions and bell peppers.  Add salsa into the fajita.
  • Use fat free greek yogurt instead of sour cream – its just as satisfying with more protein and no fat
  • Can be an appetizer or makes a meal with a side dish of refried beans or add canned black beans into nachos\tacos

Leave a comment

Filed under Chicken, Entrees, Snacks and Appetizers

Comments are closed.