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Slow-cooker piled-high chicken nachos

Slow cooker piled-high chicken nachos

Total Time
5 hr 10 min
10 min
5 hr
There’s no pre-browning required in this easy recipe, simply toss ingredients in the slow cooker, set and forget. To serve, spoon the tender, spiced chicken over crispy tortilla chips and sprinkle with cheese for a fast finish under a hot grill. That’s it!


Tomato-based salsa

1 jar, (1 x 300g jar)

Chilli powder

1 tbs, Mexican variety

Dried oregano

2 tsp

Fresh coriander

1 cup(s), chopped, plus extra leaves to garnish

Skinless chicken breast

750 g

Tortilla chips

90 g, gluten-free

Light tasty cheese

¾ cup(s), grated, (90g)


2 medium, finely chopped

Frozen corn

1 cup(s), thawed (160g)


1 medium, thinly sliced

Red radish

4 large, thinly sliced

Red onion

¼ small, thinly sliced


1 medium, cut into wedges, to serve


  1. Combine salsa, chilli, oregano and coriander in a 5.5L (22-cup) slow cooker. Add chicken, turn to coat and arrange in a single layer. Cover with lid. Cook on high for 2 hours 30 minutes (or low for 5 hours) or until chicken is fork tender. Transfer chicken to a cutting board, shred using two forks then return to cooker.
  2. Preheat an oven grill on high. Spread tortilla chips over a large baking tray. Spoon chicken mixture evenly over chips and sprinkle with cheese. Grill for 1 minute or until cheese is melted.
  3. Top nachos with tomatoes, corn, avocado, radishes, onion and extra coriander leaves. Squeeze over lime wedges to serve.


The slow-cooked chicken is freezer friendly. Simply transfer any leftover chicken mixture to a reusable container, cover and freeze for up to 2 months. Defrost in the fridge overnight and reheat in a saucepan over low heat on the stovetop until thoroughly heated.