If you’re craving the ultimate comfort food with a bold Mexican-inspired twist, this Slow Cooker Creamy Chicken Nacho Casserole is the dish you need in your rotation. It’s warm, saucy, cheesy, and completely effortless—just set it, forget it, and come back to a bubbling pot of tender shredded chicken smothered in a rich, creamy sauce.
Perfect for busy weeknights, potlucks, game days, or feeding a hungry crowd, this casserole transforms simple pantry ingredients into a hearty, crowd-pleasing meal. Serve it over crispy tortilla chips for a fun, nacho-style presentation that everyone will love.
Why You’ll Love This Recipe
- Hands-off cooking: The slow cooker does all the work!
- Feeds a crowd: Makes enough for a family dinner or party spread.
- Ultra creamy and flavorful: A mix of taco seasoning, sour cream, tomatoes, and cheddar.
- Customizable: Add your favorite toppings or level up the spice.
- Kid-friendly: Mild, cheesy, and comforting—even picky eaters approve.
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts (2 lbs): Become tender and easy to shred after slow cooking.
- Cream of chicken soup (10.5 oz): Adds rich, silky creaminess.
- Sour cream (1 cup): Provides tang and smooth texture.
- Taco seasoning (1 packet, 1 oz): Delivers classic Tex-Mex flavor.
- Black beans (15 oz, drained & rinsed): Adds protein, fiber, and heartiness.
- Corn (15 oz, drained): Sweet and juicy kernels for balance.
- Diced tomatoes with green chilies (10 oz, undrained): Adds mild heat and acidity.
- Shredded cheddar cheese (2 cups): Melts into a gooey, irresistible topping.
- Tortilla chips (12 oz bag): The crunchy base for serving.
- Green onions (1 cup, sliced): Fresh garnish that adds brightness.
- Black olives (1 cup, sliced): Salty, savory finishing touch.
- Fresh cilantro (optional): Adds a pop of color and herbaceous flavor.
How to Make Slow Cooker Creamy Chicken Nacho Casserole
1. Layer the Chicken
Place the chicken breasts in an even layer at the bottom of your slow cooker.
2. Mix the Creamy Sauce
In a mixing bowl, combine the cream of chicken soup, sour cream, and taco seasoning. Stir until completely smooth, then pour this mixture over the chicken.
3. Add the Beans, Corn & Tomatoes
Scatter the black beans, corn, and undrained diced tomatoes with chilies on top. Spread them evenly for even cooking.
4. Slow Cook the Casserole
Cover and cook:
- Low: 6–8 hours
- High: 3–4 hours
Cook until the chicken is fork-tender and easily shreds.
5. Shred the Chicken
Remove chicken breasts and shred using two forks. Return the shredded chicken to the slow cooker and stir to combine everything into a creamy, hearty mixture.
6. Melt the Cheese
Sprinkle shredded cheddar cheese over the top. Cover again and cook for 10–15 minutes, or until the cheese has fully melted.
7. Serve Nacho-Style
Layer crispy tortilla chips onto plates or a big serving platter. Spoon the creamy chicken mixture over the chips and finish with sliced green onions, olives, and cilantro (if desired).
Tips for Success
- Don’t stir before cooking: Keeping the layers intact helps the chicken cook evenly.
- Want thicker sauce? Leave the lid off for 15 minutes after shredding the chicken to reduce liquid.
- Prefer it spicier? Add jalapeños, hot sauce, or a hotter taco seasoning blend.
- Make it ahead: Prep ingredients the night before and store in the fridge—just transfer to the slow cooker in the morning.
Equipment Needed
- Slow cooker
- Mixing bowl
- Forks for shredding
- Serving platter or plates
Recipe Variations
- Spicy Nacho Casserole: Add chipotle peppers, diced jalapeños, or pepper jack cheese.
- Veggie-Loaded Version: Add bell peppers, onions, or zucchini to the mix.
- Low-Carb Option: Serve over cauliflower rice instead of tortilla chips.
- Cheesy Ranch Twist: Add a packet of ranch seasoning for an extra creamy, tangy flavor.
Serving Suggestions
- Serve with extra tortilla chips on the side for scooping.
- Add toppings like guacamole, salsa, pico de gallo, or shredded lettuce.
- Pair with a fresh green salad or Mexican rice for a complete meal.
- Garnish with lime wedges for a refreshing citrus pop.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely—thighs become even more tender and flavorful in the slow cooker.
Can I freeze this casserole?
Yes, freeze the chicken mixture (without chips) for up to 3 months. Thaw and reheat before serving.
Will the tortilla chips get soggy?
Serving the chips separately keeps them crisp—add just before eating.
Can I make this dairy-free?
Use dairy-free sour cream, dairy-free cream soup, and plant-based cheese.
Can I cook this on the stovetop instead?
Yes—simmer the mixture until the chicken is fully cooked, then shred and mix in the cheese.
Does this reheat well?
Very well! It thickens slightly and becomes even creamier the next day.
Slow Cooker Creamy Chicken Nacho Casserole
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
Description
A delicious and hearty casserole made with tender chicken, creamy sauce, and topped with cheese, served over crispy tortilla chips.
Ingredients
- Main Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Sour cream
- 1 packet (1 oz) Taco seasoning
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (15 oz) Corn, drained
- 1 can (10 oz) Diced tomatoes with green chilies, undrained
- 2 cups Shredded cheddar cheese
- 1 bag (12 oz) Tortilla chips
- 1 cup Sliced green onions, for garnish
- 1 cup Sliced black olives, for garnish
- Fresh cilantro, to taste (optional garnish)
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
- In a mixing bowl, combine the cream of chicken soup, sour cream, and taco seasoning. Stir until well blended.
- Pour the mixture over the chicken breasts in the slow cooker. Then add the black beans, corn, and diced tomatoes, spreading them evenly over the top.
- Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and mix well.
- Sprinkle the shredded cheddar cheese on top. Cover and let sit for 10–15 minutes or until the cheese is melted.
- To serve, layer tortilla chips on a plate, spoon the creamy chicken mixture over the chips, and garnish with sliced green onions, black olives, and fresh cilantro if desired.
Notes
- Feel free to customize with your favorite toppings or add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Conclusion
This Slow Cooker Creamy Chicken Nacho Casserole is the definition of comfort food—rich, cheesy, satisfying, and unbelievably easy to prepare. Whether you’re feeding a big family or hosting a casual get-together, this dish brings smiles (and empty plates!) every time. Try it, customize it, and make it your own. Enjoy every creamy, crunchy bite!