We LOVE this recipe. We combined a yummy new recipe we found in Slow-Cooker Christmas Favorites with the new Fiesta Chicken and Beans recipe we are obsessed with from Mom Knows Best Cookbook and added a secret ingredient.
Crock Pot Chicken Ranch Nachos
The results were nothing short of magical! I get a kick out of seeing folks try this recipe for the first time. Flavorful tender pieces of chicken, black beans, white chili beans, mexi-corn and more served over a bed of super thin corn chips and drizzled with ranch and taco sauce = perfection. And side note… Taco sauce and ranch dressing together?!?! Oh. My. Yum. Who knew?!
Crock Pot Chicken Ranch Nachos would be fantastic game day grub for a crowd or a great weeknight dinner for the fam. Miss Add requests the leftovers in her lunch all the time. AND it is a great dump and go recipe- ready to crock in 5 minutes or less 😉 My favorite kind!
This is so delicious and soooo easy that I have about a billion ideas for variations! Stay tuned 😉
- 3 lbs Boneless, Skinless Chicken Thighs
- 2 Cans (10¾ oz ) Cheddar Cheese Soup
- 1½ Cup Chicken Broth
- 1 Cup Salsa
- 1 Can (15oz) Mexi-Corn
- 1 Can (15 oz) Black Beans, Drained and Rinsed
- 1 Can (15 oz) White Chili Beans or Great Northern Beans, Drained and Rinsed
- 1 Can (15 oz) Refried Beans
- Tortilla Chips
- Garnish: Taco Sauce, Ranch Dressing
- Place chicken in slow cooker and cover with remaining ingredients (except refried beans, tortilla chips and garnish).
- Cook on high for 2-3 hours or low 4-6 hours.
- Stir in refried beans before serving.
- Serve over a bed of chips and drizzle with ranch dressing and taco sauce.
Slow Cooker Recommendation
I love the non-stick surface of this slow cooker for recipes like this, however, any 6qt slow cooker will work just fine.
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