Slow Cooker BBQ Chicken and Bacon Nachos are loaded with tender shredded BBQ chicken, two kinds of cheeses, baked beans and bacon all piled on top of tortilla chips.
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.