These sheet pan loaded chicken nachos are delicious and easy to make. Prepare the slow cooker chicken the night before or earlier the same day to save time.
What is one thing everyone always wants more of? Nachos. And time. Since we can’t make more hours in the day, we can at least make nachos that are fast, crowd-pleasing, and mostly hands-off. This sheet pan loaded chicken nachos recipe uses slow cooker chicken for rich flavor with minimal fuss.
Sheet Pan Loaded Chicken Nachos
Start by making the slow cooker chicken. You can set it up in the morning or the night before so the meat is ready when guests arrive. The chicken here is full of flavor thanks to fire-roasted tomatoes, chipotle chiles, and mild green chiles — enough to season the meat without a packaged taco mix.
When the chicken is cooked, shred it with two forks and stir it into the sauce so every bite is flavorful.
To assemble the nachos: line a large sheet pan with parchment paper and spread tortilla chips in an even layer. Sprinkle a layer of cheese, scatter drained black beans, then use a slotted spoon to add shredded chicken over the beans so the chips stay crisp. Add another layer of cheese, beans, and chicken.
Bake the sheet pan for a few minutes at 400°F (about 5 minutes) until the cheese melts and everything is hot. Then load on the toppings — these are loaded nachos, after all — and serve straight from the pan.
Suggested toppings:
- Avocado slices
- Guacamole
- Jalapeño slices
- Green onion
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Fresh cilantro, lime wedges, or anything else you enjoy
Sheet Pan Loaded Chicken Nachos
Equipment
- Baker’s half sheet pan
- Large slow cooker
- Measuring cups and spoons
Ingredients
Slow Cooker Pulled Chicken
- 2 pounds boneless, skinless chicken breast
- 7 ounces chipotle chiles in adobo, chopped
- 28 ounces diced fire-roasted tomatoes
- 4 ounces mild green chiles
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon oregano
Loaded Nachos
- 8 ounces tortilla chips
- 16 ounces black beans, drained
- 2 cups shredded cheddar cheese
Toppings
- Shredded lettuce
- Diced tomatoes
- Cilantro
- Jalapeño slices
- Avocado slices
- Sour cream
Instructions
- Place chicken breasts in the bottom of the slow cooker. Top with chopped chipotle peppers and some of the adobo sauce. Cook on high for 2 1/2 hours.
- Shred the chicken with two forks and return it to the slow cooker. Add the fire-roasted tomatoes, green chiles, garlic, cumin, and oregano. Stir to combine and cook on high for another 1 1/2 hours, until some liquid has been absorbed. Season with salt to taste.
- Preheat the oven to 400°F.
- Line a sheet pan with parchment paper. Arrange tortilla chips in an even layer. Top with 1 cup of cheese and half the beans. Use a slotted spoon to add shredded chicken on top. Repeat with remaining cheese, beans, and chicken.
- Bake the sheet pan for about 5 minutes, until the cheese melts. Remove from oven and add desired toppings. Serve hot.
Nutrition
Per serving: Calories 500.7 kcal | Carbohydrates 43.6 g | Protein 38.8 g | Fat 18.9 g | Sodium 620.7 mg | Fiber 10.2 g
These sheet pan loaded chicken nachos are perfect for feeding a crowd. The slow cooker does the heavy lifting while you prepare sides and toppings. Assemble, melt, and top — simple, satisfying, and full of layered flavors.