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Nachos have long been a beloved staple in American cuisine, celebrated for their versatility and ability to please crowds. Whether at a sports event, a party, or a cozy night in, nachos are the go-to dish that offers a little something for everyone. The base of crispy tortilla chips topped with melted cheese and savory ingredients allows for countless variations that can cater to various tastes and dietary preferences. In this article, we’ll introduce you to a delightful spin on this classic dish: Spicy Hatch Chili Chicken Nachos.

Crockpot Hatch Chili Chicken Nachos

Elevate your nacho game with Spicy Hatch Chili Chicken Nachos—a delicious twist on a classic favorite. This recipe combines tender, flavorful chicken with smoky Hatch green chiles, creating a dish that’s perfect for any occasion. Simple to make and fully customizable, these nachos can cater to all taste preferences. With gooey melted cheese, crispy tortilla chips, and fresh toppings, they are sure to impress your guests and become a hit at your gatherings. Discover how to prepare this satisfying meal that brings excitement to every bite!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

2 cups Hatch green chiles (fresh, roasted, or canned, chopped)

1 cup diced onion

3 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

Salt and freshly ground black pepper to taste

1 cup low-sodium chicken broth

1 cup canned black beans, drained and rinsed

2 cups shredded cheese (cheddar or Monterey Jack work well)

1 bag tortilla chips (about 10-12 ounces)

1 ripe avocado, sliced

1 cup pico de gallo or your favorite salsa

1/4 cup fresh cilantro, chopped, for garnish

Sour cream (optional, for serving)

Instructions
 

Prepare the Chicken: In a slow cooker, add the boneless chicken breasts in a single layer. Season the chicken evenly with ground cumin, smoked paprika, chili powder, and a generous pinch of salt and black pepper. Layer the diced onion, minced garlic, and chopped Hatch green chiles on top of the chicken. Pour the chicken broth over everything, ensuring the ingredients are well combined.

    Cook: Cover the slow cooker with its lid and cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it is cooked through and tender enough to shred easily with a fork.

      Shred the Chicken: Once the cooking time is complete, carefully shred the cooked chicken directly in the crockpot using two forks. Gently stir in the drained and rinsed black beans until they are distributed evenly throughout the chicken and sauce.

        Prepare the Nachos: Preheat your oven to 350°F (175°C). On a large baking sheet, lay out a generous layer of tortilla chips, ensuring even coverage to support the toppings.

          Add the Chicken Mixture: Spoon the shredded chicken and black bean mixture over the tortilla chips, making sure that each chip is generously topped for maximum flavor.

            Add Cheese: Evenly sprinkle the shredded cheese over the loaded nachos, making sure to cover the chicken mixture well for a melty, gooey finish.

              Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is thoroughly melted and bubbly.

                Serve: Carefully remove the baked nachos from the oven. Top them with slices of avocado, a generous helping of pico de gallo, and a sprinkle of fresh cilantro for a burst of flavor and freshness. Serve immediately with sour cream on the side for an added creaminess if you wish.

                  Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | 4-6 servings

                    - Presentation Tips: Serve the nachos directly on the baking sheet or transfer them to a large platter for a family-style serving. Garnish with extra cilantro and lime wedges for an appealing look and extra zest!