Every reasonable adult of a certain age, lifestyle, and nightly energy level, at one point or another, shares a common feeling: the urge to eat chips for dinner. Thanks to these Crock Pot Healthy Nachos, chips for dinner is not only appropriate, it’s a meal you can feel good serving to your family, bringing to a party with friends, or enjoying in a quiet moment of triumph alone on your couch.

serving platter of Crock Pot Loaded Healthy Nachos with chicken

Baked homemade tortilla chips smothered in smoky crock pot salsa chicken, hearty beans, and all the best fixin’s, this healthy nacho recipe does double duty as either a tasty appetizer or satisfying entrée.

healthy chicken nachos served over homemade baked tortilla chips - topped with beans, chicken, cheese, jalapenos and black olives

Chicken thighs are my favorite meat for making crock pot meals, so I tossed them in my slow cooker along with the salsa verde, extra smoky spices, and pinto beans.

The prep work took less than 10 minutes, the chicken was fall-apart tender, and the flavor of the salsa with the spices was outstanding. I could not stop “quality testing” the chicken the whole time I was shredding it!

platter of Chicken Nachos made in a crock pot

The crock pot chicken-bean filling is ultra versatile and would be ideal for stuffing tacos or burritos, or tasty served simply with rice.

slow cooker full of shredded chicken and beans being stirred with a wooden spoon to make healthy nachos

I opted to keep it classic: cue homemade baked tortilla chips.

sheet pan of homemade healthy baked tortilla chips

How to Make Homemade Baked Tortilla Chips

Here’s the step-by-step to making homemade baked tortilla chips:

  • cut flour or corn tortillas into wedges
  • sprinkle with salt
  • bake

BOOM. You’re ready to healthy nacho your way to the finale. Why haven’t I been doing this for ages?

healthy nacho topping - shredded Mexican cheese, bowls of jalapenos, sliced black olives, tomatoes, and avocado

Once I had the crock pot chicken + chips healthy nacho base in place, it was time to smother it with all the best fixin’s, the most essential of which is cheese.

I topped these healthy nachos with a generous heap of Mexican cheese, along with a few of my other nacho favorites like jalapeno and avocado.

plate of loaded chicken nachos on homemade baked tortilla chips

Tools Used to Make This Recipe

platter of healthy nachos with chicken made in a crock pot

Crock Pot Healthy Nachos

5 from 5 votes
Crock Pot Healthy Nachos—Loaded with juicy chicken, cheese, beans, avocado, and any of your favorite toppings. Perfect appetizer or easy weeknight meal!

Prep: 10 mins
Cook: 5 hrs 45 mins
Total: 5 hrs 55 mins

Servings: 6 servings


For the crock pot chicken:

  • 1 1/4 pounds boneless skinless chicken thighs
  • 3/4 cup salsa verde choose mild, medium or spicy, depending upon your heat preference—I used medium
  • 1 small poblano pepper seeded and diced (optional for extra heat)
  • 1 tablespoon  ground cumin
  • 1 teaspoon ground chipotle chili pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • teaspoon kosher salt
  • 1 can low sodium pinto beans, (14.5 ounces) rinsed and drained

For the baked tortilla chips:

  • yellow corn tortillas
  • 1/2 teaspoon kosher salt

For topping:

  • 6 ounces Mexican blend cheese
  • Other desired nacho fixin’s: chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, sour cream


  • In a 4-quart or larger slow cooker, place the chicken thighs, then sprinkle with cumin, chipotle chili pepper, oregano, garlic, and salt. Add the poblano (if using), then pour the salsa verde over the top. Coved and cook on high for 2-3 hours or low for 5-6 hours, until the chicken is tender and cooked through.
  • Once the chicken is tender, use two forks to shred it in the slow cooker. Stir in the pinto beans. Cover and let cook on high for 30 minutes to warm the beans while you prepare the tortilla chips.
  • Preheat your oven to 350 degrees F. Cut each tortilla into 6 wedges, then arrange in a single layer on two ungreased baking sheets. Bake for 6 minutes, then with tongs (or quickly and carefully with your fingers), flip and sprinkle with salt. Rotate the pans between the top and bottom racks, then bake the chips an additional 6 to 9 minutes, until they are just beginning to turn golden. Remove from the oven and let cool. Turn the oven to broil.
  • Arrange the cooled tortilla chips on an oven-proof serving platter or pile all of them onto a single baking sheet. Spoon the chicken and bean mixture over the chips. Sprinkle with cheese, then place under the broiler for a few minutes, until the cheese is melted and bubbly. Remove from oven, then sprinkle with any additional desired nacho toppings. Enjoy immediately.


Serving: 1(of 6) with cheese but without optional toppings, as the nutritional content will vary based on what you chooseCalories: 302kcalCarbohydrates: 22gFat: 14gSaturated Fat: 4gCholesterol: 83mgSodium: 629mgFiber: 5gSugar: 2g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Oh, Erin, how perfect for a Cinco de Mayo celebration! Can’t wait to make! Thanks for posting! Ole!

  2. How fun to have a Chopped style challenge! Your dish would definitely win ;) I’m so all about this giant and delicious plate of nachos. This is what I want for dinner!

  3. Usually every Friday night I get a craving for either chips and salsa or fries for dinner. Since I didn’t have any chips for Cinco de Mayo last night I see no reason why I shouldn’t eat these awesome nachos for dinner tonight! I love how easy they are to make!

  4. Just made this tonight & it was so good!! The chicken & beans could be used to make so many different dishes too.5 stars

    1. YAY Jill! I’m so glad you enjoyed the nachos. Thanks so much for taking the time to leave this nice review!

  5. So delicious! This is now my husband’s favorite dish to eat. I adjusted it & made it in the instant pot. Only took about 20 min! We will definitely be making this often.5 stars

    1. How did you adjust this receipt  for the instant pot!? 
      I’m new to the instant pot game would love some help 

      1. I actually made this in the instant pot! First I mixed the seasoning and put some on each side of the chicken then I used the saute mode to brown the chicken thighs. After about 5 min or less of sauteing them I poured the salsa on top of it and put the beans in and set it on high pressure for 20 minutes. Natural released. Delish!

  6. Made this on Friday for dinner and it was truly delicious. I did end up brushing the tortillas with avocado oil because I wanted the salt to stick. I meant to also toss with lime juice, but totally forgot. Topped ours with yogurt instead of sour cream, pickled red onion, jalapenos, and avocado. The best part about the homemade tortillas, is that when they get softer from juices they don’t fall apart, they just kind of turn back to their original tortilla shape.

    What a fun dinner idea, thanks!5 stars

  7. I have made this soooo many times now. I always double because my family just can’t get enough. Super flavorful. I haven’t done the homemade chips yet. I buy really good restaurant style chips and it’s delicious. This is great to make for a crowd because the flavors appeal to most. Toppings everyone can adjust to their liking.5 stars