Crockpot Cheesy Bacon Chicken Nachos: Scrumptiously Easy Weeknight Recipe

Yum

The perfect excuse to blow the diet and make these delicious Crockpot Cheesy Bacon Chicken Nachos was delivered this week: We’re totally snowed in here in Indianapolis, but I secretly kind of love it.

I like the cozy feeling, and knowing that the house is covered in show makes me feel like I live in a little gingerbread cottage. I’m weird, I know.

I’ve been doing battle in my kitchen the past few days, and I did have one tart that totally fell apart, making me feel like an idiot and providing some comic relief to my mother, but I have also been having some successes. I’m going to go ahead and call this a bonus post… I am trying really hard to stick to my Monday/Thursday schedule, but I’ve had a lot of time to bake and cook, so here we are.

The elements of nachos:

These nachos couldn’t be easier, You just pop the ingredients in the slow cooker, leave it all day, make cheese sauce if you feel like it, assemble it, bake it for a bit, and eat it up.

Be warned. There’s no pretending this is healthy. That is not the purpose of this recipe. But they will fill you up, hit the spot when you’re craving something salty and gooey on a snow day, and they make your house smell delicious.

I will confess that most people would love this with a sliced bell pepper thrown in the crock pot too, so feel free to add that. However, I have a deeply rooted pathological aversion to bell peppers. I cannot STAND them. Honestly I can’t even abide watching someone else eat them. Listen, I am not a picky eater at all… I’ll eat sushi, foie gras, spam, lima beans, you name it. I’ve tried alpaca, guinea pig, every kind of raw seafood that’s ever been thrown at me, spicy peppers…. but I just cannot stomach bell peppers. They are terrible and everyone knows it. You’re all just lying to yourselves.

But hey. By all means. Throw them in if you have been gaslighted into thinking they taste good.

Don’t feel like getting a pan dirty to make homemade nacho cheese? That stuff that comes in the jar tastes good too.

If you add lettuce, I’m pretty sure it counts as a salad. Pretty sure.

Snowed in and looking for another comforting recipe? Check out my Olive Garden copycat recipe.

Slow Cooker Cheesy Bacon Chicken Nachos:

• 2 boneless skinless chicken breassts, frozen or thawed
• 1/2 cup red enchilada sauce
• 1 medium onion
• 1/2 a fresh jalapeno, seeds removed (or not if you like spice)
• 1/2 cup chicken broth
• 1 packet taco seasoning
• 1 t chipotle pepper powder (or any other chili powder that sounds good to you)

Throw these ingredients in your crock pot or ninja cooker. Toss them up a little. Cook on high for four hours or on low for 8 hours. Shred the chicken with two forks.

• 2 T butter
• 2 T flour
• 1/2 cup milk
• 2 T hot sauce
• chili powder to taste
• 1 C sharp cheddar cheese (or velveeta)
• 4 slices of bacon, sliced and cooked until crispy

Cook the bacon in a small pan. Pat dry with paper towel and set aside.

Melt the butter over medium heat. Add the flour and cook for about 3 minutes. Pour in the milk, whisk. Add the hot sauce and chili powder, whisk. Sprinkle in the cheese, and stir until melted. If it is too thick, add a little more milk. Taste and add more hot sauce or chili powder as desired.

Preheat your oven to 400 F

Assemble your nachos. Line a baking sheet with foil and lightly spray with cooking spray. Lay out nacho chips. Layer on your chicken, cheese sauce, other desired toppings like jalapenos or olives, shredded cheese, and bacon. Bake for ten minutes or until the cheese is melty and delicious. Top with anything you like, such as lettuce, tomato, salsa, sour cream, avocado, or taco sauce. Grab a bunch of napkins and go to town.

Stay warm out there.