Crockpot Chicken Chili Nacho Casserole -

When it comes to comfort food, few dishes can compete with a hearty casserole, especially one as enticing as Spicy Chicken Chili Nacho Casserole. This dish combines the savory and spicy elements of chicken chili with the crunch of tortilla chips, making it a perfect pick for gatherings, game days, or family dinners. The vibrant flavors and textures make it an all-time favorite, ensuring that every bite delivers satisfaction and warmth.

Crockpot Chicken Chili Nacho Casserole

Experience comfort food at its finest with Spicy Chicken Chili Nacho Casserole! This crowd-pleasing dish artfully combines savory chicken chili, crunchy tortilla chips, and melted cheese, creating layers of satisfying flavor and texture. Perfect for family dinners, game days, or friendly gatherings, this casserole is easy to prepare and offers endless customization. Discover how to make this vibrant recipe and serve it with your favorite toppings for a delightful meal everyone will love!

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Ingredients

For the Chicken Chili:

1.5 lbs boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with green chilies for extra heat, if desired)

1 can (8 oz) tomato sauce

1 medium onion, diced

2 cloves garlic, minced

1 packet (1 oz) chili seasoning mix

1 teaspoon ground cumin

Salt and pepper to taste

1 cup low-sodium chicken broth

For the Casserole:

6 cups tortilla chips (choose your favorite style)

2 cups shredded sharp cheddar cheese (or a cheese blend for extra flavor)

1 cup sour cream

1 fresh jalapeño, sliced (optional for extra heat)

Fresh cilantro, chopped for garnish

1 ripe avocado, diced for topping (optional)

Instructions

Prepare the Chicken Chili:

- In a crockpot, place the boneless chicken breasts. Add the black beans, kidney beans, diced tomatoes, tomato sauce, diced onion, minced garlic, chili seasoning, ground cumin, and season with salt and pepper.

- Pour the chicken broth over the mixture, ensuring everything is combined well.

- Cover the crockpot and cook on low for 6-8 hours or on high for about 4 hours, until the chicken is tender and easily shreds apart with a fork.

Shred the Chicken:

- After cooking, carefully remove the chicken from the crockpot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

- Return the shredded chicken back to the crockpot and stir it into the chili mixture. Let it cook on low for an additional 15-30 minutes to allow the flavors to meld beautifully.

Preheat the Oven:

- While the chili is finishing, preheat your oven to 350°F (175°C).

Assemble the Casserole:

- In a large baking dish (approximately 9x13 inches), create the first layer by spreading half of the tortilla chips evenly across the bottom.

- Generously spoon half of the chicken chili mixture over the chips, making sure to cover them well.

- Drizzle half of the sour cream over the chili, followed by 1 cup of shredded cheddar cheese.

- Repeat this layering process with the remaining tortilla chips, chicken chili mixture, sour cream, and finish with the rest of the cheddar cheese on top.

Bake the Casserole:

- Place the assembled casserole in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is bubbly and slightly golden.

Garnish and Serve:

- Once baked, remove the casserole from the oven. Top it with fresh jalapeño slices (if using), a generous sprinkle of chopped cilantro, and diced avocado for a creamy finish. Serve warm and enjoy this hearty, flavor-packed dish!

Prep Time, Total Time, Servings:

- Prep Time: 20 minutes

- Total Time: 8 hours (including cooking time)

- Servings: 6-8