Sheet Pan Nachos with Crock Pot Chipotle Chicken
Nachos with a party on every bite, covered in a spicy chicken that will leave you wanting another scoop of sour cream – in a good way!
Servings
4people
Cook Time Passive Time
7.5hours 7hours
Servings
4people
Cook Time Passive Time
7.5hours 7hours
Ingredients
Crock Pot Chipotle Chicken
Sheet Pan Nachos
Instructions
Crock Pot Chipotle Chicken
  1. Place chicken breasts in bottom of crock pot.
  2. Pour in chipotle chiles, including all juices. Make sure chicken breasts are covered with the chiles.
  3. Pour black beans over chicken as well.
  4. Cook on low for 6-6.5 hours or until chicken cooked through.
  5. Remove chicken and chiles from crock pot. Shred both (make sure chiles are shredded into small pieces!) and return to crock pot. Give it a stir and cook on low for an additional 30 minutes.
Sheet Pan Nachos
  1. Preheat oven to 350 degrees.
  2. Get out a large sheet pan and place a single layer of tortilla chips on it. Sprinkle these chips with half of the cheese and a good amount of the chipotle chicken (you decide!).
  3. Add another layer or tortilla chips on top of the first layer then repeat cheese and chipotle chicken layer.
  4. Cook in oven for 10-12 minutes or until cheese is melted. I would recommend keeping a close eye on them as some chips and cheeses cook at different rates.
  5. As the nachos are cooking, heat up frozen corn in a small skillet over medium heat with a little bit of butter – add some spices if you like ( I used Tony Chacheres)
  6. Remove from oven and sprinkle on olives, taco sauce, jalapenos, corn, lettuce, and sour cream.
Recipe Notes

To make it less spicy:

  • ¬†Use plain black beans instead of black beans + jalapenos
  • Remove the chipotle chile pieces from the crock pot after the chicken is cooked instead of shredding them with the chicken
  • Omit jalapenos from the nacho toppings

Feel free to add or subtract any nacho toppings!