Instructions:
- Place the chicken breasts in the crockpot. Sprinkle the taco seasoning mix over the chicken.
- Add the diced tomatoes with green chilies on top of the chicken.
- In a medium bowl, mix together the cream of chicken soup and sour cream. Pour the mixture over the chicken and tomatoes.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix well with the creamy sauce.
- Preheat the oven to 350°F (175°C).
- Spread the tortilla chips in a single layer on a baking sheet. Spoon the creamy chicken mixture evenly over the chips.
- Sprinkle the shredded cheese over the chicken mixture.
- Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly.
- Top with chopped cilantro, sliced jalapenos, diced onions, sliced black olives, sour cream, and salsa, if desired.
- Serve immediately and enjoy your delicious crockpot creamy chicken nachos!
This recipe serves 4-6 people and is perfect for a family dinner or a party appetizer. Enjoy!
