These sheet pan loaded chicken nachos are flavorful and simple to prepare. Make the slow cooker chicken the night before or the morning of to save time.
What’s something everyone always wants more of? Time. Also nachos. This sheet pan loaded chicken nachos recipe helps with both: it’s fast to assemble and uses a slow cooker for hands-off prep. It’s perfect for game day, a casual party, or a holiday gathering where you need something that feeds a crowd.
Sheet Pan Loaded Chicken Nachos
Begin by preparing the chicken in a slow cooker. You can do this early in the day or the night before. The chicken simmers in a bold, smoky sauce made from fire-roasted tomatoes, chipotle chiles in adobo, and mild green chiles; garlic, cumin, and oregano round out the flavor. Because this mix is so flavorful, you won’t need a pre-made taco seasoning.
After the chicken has cooked, shred it with two forks and stir it back into the sauce so the meat soaks up the flavors.
To assemble the nachos, line a large sheet pan with parchment paper. Spread an even layer of tortilla chips across the pan, then sprinkle with shredded cheddar cheese and add drained black beans. Use a slotted spoon to scatter the shredded chicken over the cheese and beans so you don’t add too much liquid to the chips.
Layer more cheese, beans, and chicken as desired. Bake the sheet pan in a hot oven just until the cheese melts—this usually takes only a few minutes.
Then pile on the toppings. These are loaded nachos, so don’t be shy. Popular toppings include:
- avocado slices
- guacamole
- jalapeños
- green onion
- shredded lettuce
- diced tomatoes
- sour cream
- fresh cilantro
Sheet Pan Loaded Chicken Nachos
Pin Recipe
Equipment
- Baker’s half sheets
- Large sheet pan and parchment paper
- Slow cooker
Ingredients
Slow Cooker Pulled Chicken
- 2 pounds boneless, skinless chicken breast
- 7 ounces chipotle chiles in adobo sauce, chopped
- 28 ounces diced fire-roasted tomatoes
- 4 ounces mild green chiles
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon oregano
Loaded Nachos
- 8 ounces tortilla chips
- 16 ounces black beans, drained
- 2 cups shredded cheddar cheese
Toppings
- Shredded lettuce
- Diced tomatoes
- Cilantro
- Jalapeño slices
- Avocado slices
- Sour cream
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Add the chopped chipotle peppers and some adobo sauce. Cook on high for 2½ hours.
- Shred the chicken with two forks and return it to the slow cooker. Add the fire-roasted tomatoes, green chiles, garlic, cumin, and oregano. Stir well and cook on high for another 1½ hours, until the liquid has reduced slightly. Taste and add salt if needed.
- Preheat the oven to 400°F.
- Line a sheet pan with parchment. Spread tortilla chips in an even layer, top with 1 cup cheese and half the black beans. Use a slotted spoon to add shredded chicken. Sprinkle with remaining cheese and beans, then add more chicken if desired.
- Bake the sheet pan for about 5 minutes, just until the cheese melts. Remove and top with your favorite toppings. Serve hot.
Nutrition
These sheet pan chicken nachos are built for convenience and flavor. Make the chicken ahead, assemble on a sheet pan, melt the cheese in minutes, and add fresh toppings right before serving. They’re an easy, satisfying option any time you want a shareable, delicious bite.