This delicious recipe is a part of our Week Night Chicken Recipes. The key and most crucial part of this recipe is preparation! To begin with you will have to follow our recipe on our Crock-Pot Mexican Chicken. Once you have prepared the addictive and tasty Mexican Chicken, it’s now to start making our Chicken Taco Salad/Nachos! It’s simple and easy and you can also change it to your liking.

Chicken Taco Salad/Nachos

Chicken Taco Salad/Nachos

A little twist to your average chicken taco salad/nachos!

  • 3 Chicken Breast (boneless and skinless)
  • Tortilla Chips
  • 1 package Taco Seasoning
  • 1 jar Salsa
  • 1 can Black Beans
  • 1 can Corn
  • Cheese
  • Lettuce (optional)
  • Tomatoes (optional)
  • Sour Cream (optional)
  • Rice (Brown, Yellow, White (optional))
  1. To begin with, you are going to gather all your ingredients to create your delicious Crock-Pot chicken! In your Crock-Pot, put 3 boneless & skinless chicken breasts while adding 1 packet of taco seasoning, 1 jar of salsa, 1 can of black beans, and 1 can of corn. This will be the base for your yummy tacos! 

  2. Once your chicken and different ingredients are all mixed together and settled, cook your chicken for about six to seven hours.

  3. Once they have cooked for about this duration of time, take out the breasts and chop or shred however you like it and add it back in the Crock-Pot for another hour. 

  4. Preheat your oven to 350 degrees.

  5. Spread tortilla chips on a baking sheet, then add your chicken mixture. Once your chicken mixture is added on top, add your taco sauce and cheese on top. 

  6. Place your baking sheet into the oven on 350 degrees and bake until your cheese is bubbly (around 20-30 minutes). 

  7. Add tomatoes, sour cream, lettuce, or any other ingredients you would like on your Chicken Salad/Nachos! 

  8. *A nice side dish to this delicious recipe is Yellow, White or Brown Rice.* 

We hope you enjoy this tasty meal!

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