Photo of Piled-high chicken nachos by WW

Piled-high chicken nachos

Points® value
Total Time
2 hr 40 min
10 min
2 hr 30 min
Double the chicken portion of this recipe to have leftovers that you can use to fill tacos, top a rice bowl, or add to a salad.


Fat free salsa

15½ oz, 1 (15 1/2-ounce) jar


1 cup(s), chopped, divided, plus leaves for garnish

Chili powder

1 tbsp(s)

Chili powder

1 tsp(s)

Dried oregano

2 tsp(s)

Table salt

½ tsp(s), divided

Uncooked boneless skinless chicken breast

1½ pound(s)

Tortilla chips

36 chip(s)

Low-fat shredded cheddar cheese

¾ cup(s)

Plum tomato

1 cup(s)

Cooked corn kernels

¾ cup(s)


1 medium, halved

California (Hass) avocado

1 medium, pitted, peeled, and thinly sliced

Oriental radishes

½ cup(s), chopped, thinly sliced

Red onion

½ cup(s), sliced, thinly sliced


  1. In a 5-qt slow cooker, stir together salsa, chopped cilantro, chili powder, oregano, and 1/4 tsp salt. Add chicken, turning to coat evenly. Arrange chicken in single layer. Cover and cook until chicken is fork-tender, about 2 1/2 hours on High or 5 hours on Low. Transfer chicken to a cutting board. With two forks, shred chicken; return to slow cooker.
  2. Preheat broiler. Line a large rimmed baking sheet with foil.
  3. On prepared baking sheet, make 6 piles of 6 slightly overlapping chips. Spoon chicken mixture over chips, dividing evenly; sprinkle with cheddar. Broil 4 inches from heat until cheese is melted, about 1 minute.
  4. In a medium bowl, combine tomatoes, corn, remaining 1/2 cup cilantro, and remaining 1/4 tsp salt; spoon on top of nachos. Squeeze lime juice over nachos. Top with cilantro leaves, avocado, radishes, and onion.
  5. Per serving: 6 garnished chips