Pat the chicken breasts dry and place them in the crockpot in a single layer.

Pour the salsa and chicken broth over the chicken. Sprinkle the taco seasoning evenly, then add the can of diced tomatoes with green chiles on top.

Give everything a gentle stir just to distribute the seasoning — you don’t need to fully submerge the chicken.

Pro tip: If you’re using rotisserie chicken as a shortcut, skip straight to Step 3 — shred the meat and toss it with the salsa, tomatoes, and seasoning in a mixing bowl so it soaks up those flavors.

Set the crockpot to LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is completely cooked through and tender.

Avoid removing the lid too often — every peek steals heat and adds time.

Pro tip: For the best texture and flavor, cook on LOW when you can. The longer gentle heat makes the meat easier to shred and gives you those melt-in-your-mouth shredded chicken nachos.

Remove the cooked chicken to a large mixing bowl. Reserve a little of the cooking liquid (about 1/4 cup) — it’s great for keeping the chicken moist.

Use two forks to pull the meat apart into shreds, or use a hand mixer on low for 20–30 seconds for lightning-fast shredding.

Stir the chicken back into the crockpot sauce or toss it in the reserved cooking liquid so every bite is saucy.

Pro tip: If the chicken seems dry after shredding, add small amounts of the reserved liquid until you reach the consistency you like. You want moist, not soupy.

Preheat your oven to 400°F (205°C) or set your broiler to high if you prefer a quick melt.

On a large baking sheet, arrange a single layer of sturdy tortilla chips. Spoon a generous layer of the saucy shredded chicken over the chips. Scatter black beans and corn evenly, then top with a hearty layer of shredded cheese.

Add another light layer of chips and repeat if you’re making a double-decker tray — but keep the top layer cheesy so everything melts together.

Bake in the oven for 6–10 minutes, until the cheese is bubbly and the chips along the edges are turning golden. If you’re using the broiler, watch closely and broil for 1–2 minutes — it happens fast!

Pro tip: Use sturdy chips and don’t overload a single sheet. Overcrowding leads to uneven melting and soggy spots. If making lots, do multiple smaller sheets rather than one giant pile.

Remove the nachos from the oven and immediately sprinkle with diced avocado, chopped cilantro, sliced jalapeños, and dollops of sour cream. Squeeze lime over the top for bright, zesty finish.

Serve straight from the baking sheet or transfer to a large platter. Provide extra toppings on the side so everyone can customize.

Pro tip: Add crunchy elements like pickled onions or radishes at the end for contrast — they cut through the richness beautifully.

Using rotisserie chicken: Shred the rotisserie meat, toss it with salsa, tomatoes, and taco seasoning, warm briefly in the microwave or in a skillet, then assemble. This gives you the pulled chicken nachos vibe in a fraction of the time.

Keeping warm for game day: If serving at a party, keep the crockpot on WARM with some shredded chicken tucked inside; refill trays as needed so guests get warm, melty nachos without sitting under a heat lamp.

Make-ahead: You can cook the chicken the day before, store it in the fridge, and reheat in the crockpot or in a skillet with a splash of the reserved cooking liquid before assembling.