BBQ Chicken and Bacon Nachos are loaded with slow cooker tender shredded BBQ chicken, two kinds of cheeses, baked beans and bacon all piled on top of tortilla chips. Guaranteed to be a huge hit!
These are the best nachos and are the perfect appetizer for game day or they make a delicious meal any day! I love nachos anytime and these are really good.
You can serve them with your favorite toppings such as diced tomatoes, sour cream, jalapeño peppers, green onions, guacamole, black olives, or avocados.
BBQ Chicken and Bacon Nachos
The great thing about Nachos is anyone can make them. They are a quick and easy meal. I like cooking the chicken in the slow cooker because it makes the chicken fork tender and it’s easy to shred to serve on the nachos.
You can cook the chicken the day before and keep it in the refrigerator until you are ready to make the nachos. Then just reheat it before adding to your nachos.
Some days you just need a simple dinner idea and nachos are perfect for those kind of days.
If you are like me and have sport fans in your house then nachos are on the menu a lot. Doesn’t matter if it’s football, baseball or Nascar races, the guys like to have their favorite food and drinks while they are watching.
BBQ Chicken and Bacon Nachos Ingredients
2 boneless, skinless chicken breasts
1 tablespoon BBQ seasoning
1/3 cup water
1 bottle BBQ sauce
1 can baked beans
6 strips cooked bacon, chopped
2 cups shredded Colby jack cheese
1 bag tortilla chips
1 cup queso blanco dip
How To Make BBQ Chicken and Bacon Nachos
Place the chicken in your crock pot and season with BBQ seasoning. Add water to the slow cooker then cover and cook on high for 3 to 4 hours until the chicken is tender and registers an internal temperature of 165°F.
When the chicken is cooked, shred it with a fork and add BBQ sauce. Stir to combine and set aside.
In a small saucepan, simmer baked beans over medium-low heat for 10 minutes. Remove from heat and set aside. Preheat oven to 350 degrees and line two baking sheets with aluminum foil.
Spread tortilla chips over both baking sheets. Sprinkle one cup of Colby jack cheese over each sheet of chips.
Top the chips with an even layer of baked beans and then top the beans with an even layer of chopped bacon.
Next top the bacon with an even layer of shredded BBQ chicken.
Spread the queso blanco dip evenly over the nachos. Sprinkle the remaining Colby jack cheese over the nachos.
Bake for 15 minutes, until cheese is melted. Serve immediately.
BBQ Chicken and Bacon Nachos
BBQ Chicken and Bacon Nachos are loaded with slow cooker tender shredded BBQ chicken, two kinds of cheeses, baked beans and bacon all piled on top of tortilla chips.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp BBQ seasoning
- 1/3 cup water
- 1 bottle BBQ sauce
- 15 ounce can baked beans
- 1 bag tortilla chips
- 6 strips cooked bacon, chopped
- 2 cups shredded Colby jack cheese
- 1 cup queso blanco dip
Instructions
-
Place the chicken in the bowl of your crock pot and season with BBQ seasoning. Add water to the crock pot then cover and cook on high for 3 to 4 hours until the chicken is tender and registers an internal temperature of 165°F.
-
When the chicken is cooked, shred it with a fork and add BBQ sauce. Stir to combine.
-
In a small saucepan, simmer baked beans over medium-low heat for 10 minutes. Remove from heat and set aside.
-
Preheat oven to 350 degrees and line two baking sheets with aluminum foil.
-
Spread tortilla chips over both baking sheets. Sprinkle one cup of Colby jack cheese over each sheet of chips.
-
Top the chips with an even layer of baked beans then top the beans with an even layer of chopped bacon. Next top the bacon with an even layer of shredded BBQ chicken.
-
Spread the queso blanco dip evenly over the nachos.
-
Sprinkle the remaining Colby jack cheese over the nachos.
-
Bake for 15 minutes, until cheese is melted. Serve immediately.
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