Introduction

Oh, hello there, friend! Do you ever have those nights where dinner just needs to be easy? Like, ridiculously easy, but still delicious enough to make everyone at the table smile? I’m talking about those weeknights when the kids are bouncing off the walls and your energy levels are at an all-time low. Well, I’ve got just the thing to save the day – these incredible Sheet Pan Nachos with Shredded Chicken and Black Beans!

Seriously, this recipe is a game-changer. It’s the kind of meal that makes me feel like a kitchen superhero without breaking a sweat. The aroma that fills your kitchen as these bake is just heavenly, and the way all those flavors come together is pure magic. Plus, the prep is so minimal, you’ll wonder where this recipe has been all your life. It’s perfect for a cozy family dinner, a fun game night, or even a casual get-together with friends. Let’s get cooking!

Why You’ll Love This Recipe

Lightning Fast: Once the chicken is done in the slow cooker, assembly and baking take mere minutes!
Foolproof & Easy: Seriously, if you can shred chicken and layer chips, you can make this.
Perfect for Gifting (or Sharing!): While these are best enjoyed fresh, the slow cooker chicken base is fantastic for meal prep and can be portioned out for lunches or even gifted!
Guaranteed Crowd-Pleaser: Nachos are universally loved, and this hearty, flavorful version is sure to be a hit with picky eaters and grown-ups alike.

Ingredients

Here’s what you’ll need to bring these delicious nachos to life. Don’t worry, it’s all pretty straightforward!

For the Slow Cooker Chicken:

1 ½ – 2 lbs boneless, skinless chicken breasts: These are our flavorful base.
1 – 2 teaspoons chili powder: For a little warmth and classic nacho flavor.
½ teaspoon cumin: Adds that earthy, smoky depth.
½ teaspoon kosher salt: Enhances all those yummy spices.
¼ teaspoon pepper: Just a pinch for a little zing.
16 oz. jar of salsa: This is your magic moisture and flavor all in one! Use your favorite kind – mild, medium, or spicy, your choice!
15 oz. can black beans, drained and rinsed: These add a boost of protein and texture.

For the Nachos:

Approximately half of the slow cooker chicken: That’s about 3-4 cups of that wonderfully shredded chicken.
13 – 16 oz. bag tortilla chips: The sturdier, the better for loading up!
1 jalapeno pepper, thinly sliced (optional): For those who like a little kick!
½ cup cherry or grape tomatoes, chopped: These add a burst of freshness.
1 cup shredded sharp cheddar cheese: For that classic, gooey, melt-in-your-mouth goodness.
½ cup shredded Monterey Jack cheese: Melts beautifully and adds a creamy counterpoint.
Desired toppings (salsa, sour cream, guacamole, etc.): The sky’s the limit here!

For the Avocado Lime Crema:

1 ripe avocado: The star of our creamy, dreamy sauce.
½ cup plain Greek yogurt or sour cream: For richness and a tangy finish.
2 Tablespoons fresh lime juice: Brightens everything up and cuts through the richness.
Salt and pepper, to taste: To make it perfect for your palate.

How to Make It

Let’s get this party started! Making these nachos is as easy as 1-2-3.

For the Slow Cooker Chicken:

Prep the slow cooker: Place your chicken breasts right into your slow cooker. Easy peasy!
Season it up: Sprinkle the chili powder, cumin, kosher salt, and pepper evenly over the chicken. Give those spices a little hug.
Salsa time! Pour that jar of salsa right over the chicken. It’s going to be the main source of flavor and moisture.
Let the magic happen: Cover and cook on low for 4-6 hours or on high for 2-3 hours. You’ll know it’s ready when the chicken is super tender and can be easily shredded with forks.
Shred and coat: Carefully remove the chicken from the slow cooker. Place it on a cutting board and use two forks to shred it into bite-sized pieces. Then, pop that shredded chicken back into the slow cooker and stir it into the salsa so it’s all coated and delicious.
Bean there, done that: Stir in your drained and rinsed black beans. Now you’ve got your incredible chicken and black bean mixture ready for the nachos!

For the Nachos:

Preheat your oven: Get that oven warmed up to 400°F (200°C).
Chip foundation: Spread your tortilla chips in a single, even layer on a large baking sheet. Try not to overlap them too much so every chip gets a chance to be loaded!
Layer on the goodness: Distribute about half of your slow cooker chicken and black bean mixture evenly over the chips.
Cheese, please! Sprinkle the shredded cheddar and Monterey Jack cheeses all over the chicken and beans. Don’t be shy!
Add some color: Scatter your sliced jalapeno (if you’re using it for a little heat) and chopped tomatoes over the cheese.
Bake to bubbly perfection: Pop the baking sheet into your preheated oven for 8-10 minutes. You’re looking for that glorious moment when the cheese is completely melted and bubbly.
Top it off: Carefully remove the nachos from the oven. Now for the fun part – add all your favorite toppings! Think dollops of sour cream, a spoonful of guacamole, extra salsa, or anything else your heart desires.

For the Avocado Lime Crema:

Blend it up: Toss the avocado, Greek yogurt or sour cream, and fresh lime juice into a blender or food processor.
Smooth operator: Blend until it’s wonderfully smooth and creamy.
Season to taste: Add a pinch of salt and pepper, blend again, and taste. Adjust until it’s just perfect for you.

Substitutions & Additions

Feeling creative? I love to play around with this recipe! Here are a few ideas:

Chicken: If you don’t have chicken breasts, boneless, skinless thighs work wonderfully in the slow cooker too!
Beans: Pinto beans or kidney beans are a delicious swap for black beans.
Cheese: Mix up your cheese! Pepper Jack, Colby Jack, or even a Mexican blend will be fantastic.
Veggies: Add some corn, diced red onion, or black olives to the topping mix for extra flavor and texture.
Spice it up: If you love heat, add a pinch of cayenne pepper to the chicken before cooking or a few dashes of your favorite hot sauce to the finished nachos.
Tortilla Chips: If you have leftover corn tortillas, you can easily cut them into wedges and bake them until crisp for homemade chips!

Tips for Success

A few little secrets to make these nachos absolutely stellar:

Don’t Overcrowd the Pan: For the best melting and crispiness, spread your chips in a single layer. If you have a huge crowd, consider using two baking sheets.
Shredding Tip: For the easiest shredding, let the chicken cool slightly in the slow cooker before you start. The hot salsa helps keep it moist!
Prep Ahead: The slow cooker chicken and black bean mixture can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes assembly on nacho night super speedy!
The Crema is Key: Make the avocado lime crema just before serving for the freshest flavor and brightest green color. If you make it a little ahead, press a piece of plastic wrap directly onto the surface to prevent browning.

How to Store It

Nachos are definitely best enjoyed fresh off the baking sheet, but if you have any leftovers (unlikely, but hey, it happens!), here’s how to store them:

Store any leftover chicken and black bean mixture in an airtight container in the refrigerator for up to 3-4 days. The avocado lime crema will also keep for 1-2 days in the fridge, but it might darken slightly. Reheat the chicken mixture gently on the stovetop or in the microwave before assembling fresh nachos. Cooked nachos themselves don’t reheat very well, as the chips get soggy, so it’s best to make what you can eat in one sitting.

FAQs

Can I make the chicken ahead of time?: Absolutely! The slow cooker chicken and black bean mixture is perfect for making ahead. Just store it in an airtight container in the fridge for up to 3-4 days.
What if I don’t have a slow cooker?: No worries! You can also cook the chicken by simmering it in salsa on the stovetop until cooked through, or bake it in the oven at 375°F (190°C) until done. Then shred and proceed with the recipe.
Are these spicy?: The spice level depends on the salsa you use and whether you add the optional jalapenos. You can easily control the heat by choosing a mild salsa and omitting the jalapenos if you prefer.
Can I use ground chicken instead of breasts?: While this recipe is designed for shredded chicken breasts, you could try using ground chicken. Cook it with the spices and salsa in the slow cooker until browned and cooked through, then drain any excess liquid before proceeding with the nachos.

Sheet Pan Nachos with Shredded Chicken & Black Beans

Easy and delicious sheet pan nachos featuring shredded chicken, black beans, and melted cheese, perfect for a quick and crowd-pleasing meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 3

Servings 6 people

Equipment

Slow Cooker
Cutting board
Forks for shredding chicken
Baking Sheet large
Blender or food processor

Ingredients

For the Slow Cooker Chicken

2 lbs boneless, skinless chicken breasts
2 teaspoons chili powder
0.5 teaspoon cumin
0.5 teaspoon kosher salt
0.25 teaspoon pepper
16 oz jar of salsa use your favorite kind
15 oz can black beans drained and rinsed

For the Nachos

3.5 cups shredded chicken and black bean mixture approximately half of the slow cooker chicken
14.5 oz bag tortilla chips sturdier is better
1 jalapeno pepper thinly sliced, optional
0.5 cup cherry or grape tomatoes chopped
1 cup shredded sharp cheddar cheese
0.5 cup shredded Monterey Jack cheese
Desired toppings salsa, sour cream, guacamole, etc.

For the Avocado Lime Crema

1 ripe avocado
0.5 cup plain Greek yogurt or sour cream
2 Tablespoons fresh lime juice
Salt and pepper to taste

Instructions

Prep the slow cooker by placing chicken breasts inside.
Season chicken with chili powder, cumin, salt, and pepper.
Pour salsa over the chicken.
Cook on low for 4-6 hours or high for 2-3 hours until tender.
Remove chicken, shred it, and return to slow cooker with salsa to coat.
Stir in drained and rinsed black beans.
Preheat oven to 400°F (200°C).
Spread tortilla chips evenly on a large baking sheet.
Distribute chicken and black bean mixture over the chips.
Sprinkle cheddar and Monterey Jack cheeses over the mixture.
Scatter sliced jalapeno and chopped tomatoes over the cheese.
Bake for 8-10 minutes until cheese is melted and bubbly.
Remove from oven and add desired toppings.
For the Avocado Lime Crema, blend avocado, yogurt/sour cream, and lime juice until smooth.
Season crema with salt and pepper to taste.

Notes

The slow cooker chicken and black bean mixture can be made up to 3 days in advance. Make the avocado lime crema just before serving for the freshest flavor.