Slow Cooker Ranch Chicken Nachos

I have a love/hate relationship with nachos. The love part? How can one not appreciate a giant platter of crunchy carbs topped with all the shredded meats and all the melted cheeses and spicy what nots and more crunchy do dads and cool, creamy sauces and salsas? It's a no-brainer. The hate part? My unruly lack of self control when it comes to all the things. This version is blanketed with a world of ranchy shredded chicken and green bell peppers, so there's just no way to prepare you or your mouth for what's about to happen.
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  • Level: Easy
  • Total: 4 hr 15 min
  • Active: 20 min
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1 pound boneless skinless chicken breasts

1 pound boneless skinless chicken thighs

1 green bell pepper, sliced

One 1-ounce packet (about 3 tablespoons) dried ranch dressing seasoning

1/3 cup chicken stock

1 bag tortilla chips (blue, yellow, whatever)

1 cup shredded Cheddar (about 4 ounces)

1/2 cup crumbled queso fresco

1/4 small red onion, thinly sliced (about 1/4 cup)

1 jalapeno, thinly sliced

1/2 cup fresh cilantro leaves

2 scallions, thinly sliced

Salsa and ranch dressing, for serving, optional


  1. Toss the chicken, bell pepper, ranch seasoning and stock in a slow cooker. Cook on high for 4 hours (or low for 6 to 8 if you need to!). Use two forks to shred the chicken then remove to a plate.
  2. Preheat your oven to broil.
  3. Spread out the chips on a large rimmed baking sheet. Top with the shredded chicken, bell pepper, both cheeses, red onion and jalapeno. Broil for a few minutes, until the cheese melts.
  4. Top with the cilantro and scallions, and drizzle with the salsa and ranch dressing if desired.
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