Photo of Piled-high chicken nachos by WW

Piled-high chicken nachos

3 - 7
PersonalPoints™ per serving
Total Time
2 hr 40 min
10 min
2 hr 30 min
Double the chicken portion of this recipe to have leftovers you can use to fill tacos, top a rice bowl, or add protein to a salad.


Salsa sauce

1¾ cup(s), 1 (15 1/2-ounce) jar, medium


1 cup(s), chopped fresh

Chili powder

1 Tbsp

Chili powder

1 tsp

Dried oregano

2 tsp

Table salt

½ tsp

Tortilla chips

36 chip(s), regular

Uncooked boneless skinless chicken breast

1½ pound(s)

50% reduced fat sharp cheddar cheese

¾ cup(s), shredded

Plum tomato(es)

1 cup(s), diced

Frozen corn kernels

¾ cup(s), thawed, or cooked fresh


1 medium, cut into fans

Fresh lime(s)

1 item(s), halved

Fresh radish(es)

½ cup(s), sliced

Uncooked red onion(s)

½ cup(s), sliced, thinly sliced


  1. Stir together salsa, chopped cilantro, chili powder, oregano, and 1/4 teaspoon salt in 5-quart slow cooker. 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 or5 hours on Low. Transfer chicken to cutting board. With two forks, shred chicken; return to slow cooker.
  2. Preheat broiler. Line large rimmed baking sheet with foil.
  3. Make 6 piles of 6 slightly overlapping chips on prepared baking sheet. Spoon chicken mixture over chips, dividing evenly; sprinkle with Cheddar. Broil 4 inches from heat until cheese is melted, about 1 minute.
  4. Combine tomatoes, corn, and remaining 1/2 cup cilantro and 1/4 teaspoon salt in medium bowl; spoon on top of nachos. Squeeze lime juice over nachos. Top with cilantro leaves, avocado, radishes, and onion.
  5. Per serving: 6 garnished chips


Topping the nachos with quick-pickled red onion adds a surprise layer of flavor. Thinly slice red onion, put into a bowl and, cover with red wine vinegar. Set aside for about 15 minutes. Drain.