Sheet Pan Nachos with Shredded Chicken & Black Beans
These easy and quick sheet pan nachos feature flavorful slow-cooker shredded chicken and black beans, loaded onto sturdy tortilla chips with melted cheddar and Monterey Jack cheeses, fresh tomatoes, and optional jalapeños. Finished with a creamy avocado-lime crema, they're perfect for game days, movie nights, or any gathering.
Equipment
- Slow cooker
- Large baking sheet
- Forks (for shredding chicken)
- Small Blender or Food Processor
Ingredients
For the Slow Cooker Chicken & Black Beans
- 2 lbs boneless, skinless chicken breasts
- 2 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 16 oz jar salsa pick your favorite
- 15 oz can black beans drained and rinsed
For the Nachos
- 3.5 cups slow cooker chicken and black bean mixture
- 14.5 oz bag sturdy tortilla chips
- 1 jalapeno pepper thinly sliced (optional)
- 0.5 cup cherry or grape tomatoes chopped
- 1 cup shredded sharp cheddar cheese
- 0.5 cup shredded Monterey Jack cheese
- Optional Toppings Salsa, sour cream, guacamole
For the Avocado Lime Crema
- 1 ripe avocado
- 0.5 cup plain Greek yogurt or sour cream
- 2 Tbsp fresh lime juice
- Salt to taste
- Black pepper to taste
Instructions
Prepare Slow Cooker Chicken & Black Beans
- Step 1: Place chicken breasts in your slow cooker. Season generously with chili powder, cumin, kosher salt, and black pepper. Pour the jar of salsa over the seasoned chicken.
- Step 2: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is super tender and easily falls apart.
- Step 3: Carefully remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir it with the salsa mixture. Finally, stir in the drained and rinsed black beans.
Assemble & Bake Nachos
- Step 4: Preheat your oven to 400°F (200°C).
- Step 5: Spread the sturdy tortilla chips evenly across a large baking sheet, trying not to overlap them too much.
- Step 6: Spoon about 3.5 cups of the slow cooker chicken and black bean mixture evenly over the chips. Sprinkle both the sharp cheddar and Monterey Jack cheeses generously over the mixture.
- Step 7: If using, scatter the thinly sliced jalapenos over the cheese, then sprinkle the chopped cherry or grape tomatoes.
- Step 8: Bake for about 8-10 minutes, or until the cheese is beautifully melted and bubbly, and the chips have a hint of golden crispiness.
Prepare Avocado Lime Crema & Serve
- Step 9: While the nachos are baking, combine the ripe avocado, plain Greek yogurt (or sour cream), and fresh lime juice in a small blender or food processor. Blend until wonderfully smooth and creamy. Season with salt and pepper to taste.
- Step 10: Serve the piping hot nachos immediately, piled high. Offer extra toppings like salsa, sour cream, guacamole, and the luscious Avocado Lime Crema.
Notes
Tips for Success: Don't overcrowd the pan; use a large baking sheet or two to ensure crispy chips. Layer wisely: chips, then chicken/beans, then cheese, then fresh veggies. Always use sturdy, thick-cut tortilla chips to hold up to the toppings. For smoother melting cheese, pre-shred a block of cheese yourself. Serve nachos immediately for the best texture.
Make Ahead & Storage: The slow cooker chicken and black bean mixture can be made a day or two in advance and stored in the fridge, making assembly even faster. Leftover nachos should be cooled completely and transferred to an airtight container, stored in the refrigerator for up to 2-3 days. Reheat on a baking sheet in a 300°F (150°C) oven for 10-15 minutes until warmed through and cheese is re-melted. (Microwaving will make chips soft).
Substitutions & Additions: You can use pre-cooked shredded chicken (like rotisserie) by simply heating it through with salsa and seasonings. For a vegetarian option, omit chicken and add extra black beans, pinto beans, corn, or a plant-based ground meat alternative. Experiment with different cheeses like pepper jack or a Mexican blend. Add extra veggies like corn, diced bell peppers, red onion, or spinach. Amp up the spice with cayenne pepper or extra hot sauce. Garnish with fresh cilantro or green onions for extra flavor.