Cook the chicken: Place the chicken breasts into the slow cooker. If you want extra flavor, you can briefly sauté the chicken in olive oil before adding it to the Crockpot, but this step is optional.
Add the seasonings: Sprinkle the taco seasoning over the chicken. Pour in the chicken broth and undrained can of diced tomatoes with green chilies. Add the cream cheese (cut into cubes) on top of the chicken.
Cook: Cover the Crockpot and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully cooked through.
2. Shred the chicken:
Once the chicken is cooked, remove it from the Crockpot and shred it using two forks. Return the shredded chicken to the Crockpot and stir it into the creamy mixture.
Add sour cream: Stir in the sour cream and shredded cheddar cheese (if using) until the sauce is creamy and well-mixed. Let it warm through for a few minutes.
3. Prepare the nachos:
While the chicken mixture is finishing in the Crockpot, spread the tortilla chips evenly on a large baking sheet or platter.
Top with creamy chicken: Spoon the creamy shredded chicken mixture generously over the tortilla chips.
4. Add cheese and bake (optional):
If you want melted cheese on top of your nachos, sprinkle the shredded cheddar cheese (or Mexican blend cheese) over the creamy chicken layer.
Broil: Place the nachos under the broiler for 2–3 minutes (watch carefully!) until the cheese is melted and bubbly. This step is optional, but it adds a nice touch of melted cheese on top.
5. Garnish and serve:
Top the nachos with your favorite garnishes, like diced red onion, sliced jalapeños, and a sprinkle of chopped cilantro.
Serve with a side of sour cream, guacamole, and salsa for dipping, and add a few lime wedges for a fresh, zesty kick
