Slow-Cooker Buffalo Chicken Nachos

GooseberryPatch's picture

Mar. 09, 2013

Tangy buffalo wing sauce, plus an easy-to-make cheese sauce, give these nachos a spicy twist!


Boneless, skinless chicken breasts 1 Pound
Garlic salt To Taste
Salt & pepper To Taste
Buffalo wing sauce 12 Ounce (bottled)
Ranch salad dressing 1/2 Cup (8 tbs)
Cheese spread 1/2 Pound , cubed (pasteurized process)
Diced tomatoes and green chilies 10 Ounce (canned)
Tortilla chips 12 Ounce
For serving
Cream cheese 1 Cup (16 tbs)
Chopped spring onions 1 Tablespoon



1. In a slow cooker, place the chicken, sprinkle garlic salt, salt and pepper.

2. Pour buffalo wing sauce all over the chicken.

3. Cover the cooker and cook on low setting until very tender for about 4 hours.

4. Remove the chicken and shred it using 2 forks and drain off the excess liquid.

5. Add in the salad dressing and stir well to mix.

6. In a saucepan, heat together cheese and tomatoes with green chiles, and stir until cheese melts.


7. On a large serving plate, arrange the tortilla chips, spoon cheese sauce, spreading all over and top with chicken.

8. Put cream cheese dollops over the chicken, sprinkle with green onions and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 240 Minutes
Ready In: 240 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 500Calories from Fat 276

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 2323 mg96.79%

Total Carbohydrates 35 g11.7%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet