These shredded chicken nachos are the ultimate crowd-pleasers. Loaded with chicken, cheese, and toppings, they're oh-so-good; you won't even miss the traditional nachos! As a bonus, it's incredibly easy to put together.
Pour salsa verde over chicken and cook on high for 2 hours or low for 6-8 hours.
About ¾ of the way through cooking, shred the chicken and allow to continue to cook until ready to serve.
While the chicken is cooking, prepare the cheddar cheese chips according to the recipe.
Top the chips with the shredded chicken and your favorite nacho toppings.
Recipe Notes
I didn't season my chicken because the salsa verde and toppings ooze so much flavor but feel free to use seasonings of your choice. Garlic powder, cumin, chili powder, and taco seasoning are great options.
To avoid soggy nachos, serve salsa, sour cream, and any other sauce on the side.
If you have a tight schedule, cook the chicken the day before you're planning to make the nachos.
It's best to prepare the nachos in a baking sheet or large pan to ensure even layering.