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Easy Sheet Pan Chicken Nachos

These ridiculously easy and quick Sheet Pan Chicken Nachos are a weeknight fiesta waiting to happen! Featuring tender slow-cooked shredded chicken and black beans, layered with sturdy tortilla chips, melted cheddar and Monterey Jack cheeses, fresh tomatoes, and optional jalapeños, all finished with a bright avocado lime crema. Perfect for game nights, movie marathons, or a simple family dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Main Course, Snack
Cuisine: American, Mexican-Inspired, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the Slow Cooker Chicken
  • 2 lb boneless, skinless chicken breasts feel free to use chicken thighs
  • 2 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp kosher salt adjust to your liking
  • 0.25 tsp pepper
  • 16 oz salsa your favorite mild, medium, or spicy
  • 15 oz black beans canned, drained and rinsed
For the Nachos
  • 3.5 cups shredded chicken and black bean mixture from slow cooker prep
  • 14.5 oz tortilla chips sturdy chips, scoops work great
  • 1 jalapeno pepper thinly sliced, optional (remove seeds for less heat)
  • 0.5 cup cherry or grape tomatoes chopped
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup shredded Monterey Jack cheese
  • salsa for serving, optional
  • sour cream for serving, optional
  • guacamole for serving, optional
For the Avocado Lime Crema
  • 1 ripe avocado
  • 0.5 cup plain Greek yogurt or sour cream
  • 2 tbsp fresh lime juice
  • salt and pepper to taste

Equipment

  • Slow Cooker
  • Large Baking Sheet
  • Blender or Food Processor
  • Two Forks

Method
 

  1. Step 1: Slow Cooker Magic: Place the boneless, skinless chicken breasts into your slow cooker.
  2. Step 2: Season and Sauce: Sprinkle the chicken generously with chili powder, cumin, kosher salt, and pepper. Pour the entire jar of salsa over the chicken.
  3. Step 3: Cook Away: Set your slow cooker to low for 4-6 hours, or on high for 2-3 hours, until the chicken is fall-apart tender.
  4. Step 4: Shred & Combine: Carefully remove the cooked chicken from the slow cooker. Shred it using two forks, then return the shredded chicken to the slow cooker and stir with the salsa. Finally, stir in the drained and rinsed black beans. This mixture can be prepped a day ahead.
  5. Step 5: Preheat Your Oven: Preheat your oven to 400°F (200°C).
  6. Step 6: Chip Base: Grab a large baking sheet and spread your tortilla chips out evenly in a single layer.
  7. Step 7: Layer on the Goodness: Evenly distribute the chicken and black bean mixture over your chips.
  8. Step 8: Cheese Please! Generously sprinkle both the sharp cheddar and Monterey Jack cheeses over the chicken and chips.
  9. Step 9: Add the Freshness: Scatter your thinly sliced jalapeno (if using) and chopped cherry or grape tomatoes over the cheese.
  10. Step 10: Bake to Perfection: Pop your baking sheet into the preheated oven. Bake for 8-10 minutes, or until the cheese is gloriously melted and bubbly, and the edges of some chips are just starting to get a little extra crisp. Keep an eye on them!
  11. Step 11: Topping Time: Once out of the oven, add any additional desired toppings such as extra salsa, a dollop of sour cream, or a generous scoop of guacamole.
  12. Step 12: Whip Up the Crema: For the Avocado Lime Crema, combine the ripe avocado, Greek yogurt (or sour cream), and fresh lime juice in a blender or food processor. Blend until smooth and creamy. Taste and season with salt and pepper until just right. Drizzle this over your hot nachos and serve immediately.

Notes

Substitutions & Additions: Not a chicken fan? Try seasoned ground beef, shredded pork (carnitas), ground turkey, or for a vegetarian option, extra black beans, pinto beans, or roasted sweet potatoes. Experiment with different cheeses like Colby Jack, Pepper Jack (for an extra kick), or a Mexican blend. Load up on more veggies like diced bell peppers, red onion, corn, or thinly sliced radish for crunch. For more heat, add a pinch of cayenne pepper to your chicken seasoning, use a spicier salsa, or a dash of hot sauce on top. Consider extra cilantro, pickled red onions, a sprinkle of cotija cheese. A simple, chunky guacamole is always a winner if you don't want to make the crema.
Tips for Success: To prevent soggy chips, use sturdy, thick-cut tortilla chips and avoid overloading them with too much wet topping before baking. The chicken and bean mixture should be warm, but not dripping with liquid when you add it. Spread chips in a single layer for even crisping and melting. If you've prepped the chicken and bean mixture ahead, warm it slightly before adding it to the chips. Watch the oven closely during the last few minutes of baking to prevent burnt chips. The slow cooker chicken and black bean mixture can be made a day or two in advance. The Avocado Lime Crema can also be made ahead; keep it covered directly with plastic wrap to prevent browning. These tips make assembly on nacho night a breeze!
Storage: Allow any leftover nachos to cool completely. Transfer them to an airtight container and store in the refrigerator for up to 1-2 days. Keep in mind that the chips will lose their crispness and soften significantly. To reheat, spread the nachos on a fresh baking sheet and warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until heated through and the cheese is re-melted. Avoid the microwave if possible, as it will make the chips even soggier. It's best to add any fresh toppings like the Avocado Lime Crema, sour cream, or extra salsa just before serving, even when reheating.