slow cooker pulled chicken nachos
Prep time
Cook time
Total time
Recipe type: Meat & Seafood
Serves: 6
  • *for the chicken*
  • 3 lbs chicken thighs and drumsticks
  • 1 bottle {about 1.5 cups} barbecue sauce
  • 1 tbsp Worcestershire sauce
  • ¼ cup brown sugar
  • ½ white onion, finely chopped
  • *for the nachos*
  • tortilla chips
  • shredded medium cheddar
  • desired toppings: guacamole, salsa, beans, sour cream, etc.
  1. First, prepare the chicken. In your slow cooker, combine the chicken, barbecue sauce, brown sugar, Worcestershire sauce, and onion. Cook your chicken on low for 7-8 hours, or high for 3.5-4 hours. Chicken should be very tender and falling off the bone!
  2. Remove the chicken from the slow cooker, clean off the bone, and toss back into the crockpot with the cooking juices. If the cooking sauce is too runny, you can run the slow cooker on high with the lid *off* for 10-15 minutes to help it reduce down.
  3. When ready to assemble the nachos, grab a cast iron skillet or baking sheet lined with foil.
  4. Lay down a layer of tortilla chips, and top with the chicken, cheese, and beans. Top with more of the chips and toppings, resulting in 2-3 layers.
  5. Place in the oven under the broiler for 5-6 minutes, until the cheese has melted and is bubbly.
  6. Serve immediately with guacamole, salsa, and additional toppings!
Recipe by The Baking Fairy at