Sometimes you just need a super quick meal that you can throw together and forget about. Well, these chicken tacos definitely fit the bill!

With only 4 main ingredients that go in the crockpot (plus a few spices) this is a great dump-and-go recipe.

Within a few hours, you have a creamy nacho topping that you can serve easily on top of tortilla chips!

Ingredients

Here is what you’ll need to make a batch of crockpot chicken nachos for your family:

Chicken – You’ll need two large chicken breasts for this recipe.

Cumin, Chili Powder, Salt, and Pepper – This is the spice blend we’ll rub over the chicken!

Salsa – I used La Victoria Suprema Salsa (mild), but you can use any salsa you have on hand. Just keep in mind that it will affect the flavor and texture of the final dish.

Cream cheese – It will add creaminess and even extra cheesiness! You’ll need 8 oz (1 block).

Yellow onion – We will mince the onion to yield 2/3 cup, then microwave it before adding to the crockpot so we don’t end up with crunchy half-cooked onions. (Did you know you can use this trick for any recipe that calls for onion in the crockpot?)

Cheddar cheese – What are nachos without cheddar cheese?! Save this to add in at the very end.

Chips – Use any tortilla chips that you prefer.

Cilantro, green onions, avocado – for serving.

Serving and Storage

If you are eating these nachos for lunch, just serve them with the recommended toppings (cilantro, avocado, etc.) This is quick, easy, and delicious!

However, if you are making this for dinner, you may want to serve something alongside it. I’m thinking rice and beans would be the perfect side dish.

To store leftovers, simply transfer them to an airtight container (just the topping—do not add chips).

When you’re ready to eat again, warm over low heat in a small pot, or reheat in the microwave. Add the chips at the last possible second to avoid them getting soggy!

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How to Make Crockpot Chicken Nachos

Here are the steps to follow when making this meal:

Step 1: Add Chicken

Season your chicken breasts with salt, pepper, cumin, and chili powder. Add them to the crockpot.

Step 2: Add Onion

Next, mince an onion until you have 2/3 cup.

Put the onion in a small bowl and microwave it for 1 minute. Then, add to crockpot.

Step 3: Add the Rest:

Add the salsa, then place the cream cheese block on top of everything.

Cover the crockpot and cook until the chicken registers 165 degrees.

I find that the cooking time varies greatly from crockpot to crockpot. Mine took 2 hours on low, or 1 hour on high.

However, please check the internal temp on your chicken with a meat thermometer. That is your most accurate guide.

Step 4: Shred Chicken

Once your chicken is done, take it out of the crockpot. Let it rest for at least 5 minutes. While it is resting, use a whisk to combine all ingredients left in the crockpot.

Then, shred the chicken with two forks and add back to the crockpot.

Step 5: Add Toppings

For the cheddar cheese, you have two options.

First of all, you can portion out chips on plates, add the chicken topping, put shredded cheese on top, and microwave until melted. This method is the fastest and it works great.

Second of all, you can add the grated cheese directly to the topping in the crockpot, and let it continue to cook until melted.

This works too, but it took longer for the cheese to melt than I expected (20+ minutes).

More Easy Dinner Recipes:

• Sausauge Gnocchi Soup
• Crockpot Garlic Parm Chicken Pasta
• Creamy Tomato Corn Soup
• Creamy Ham & Bean Soup

Recipe Tips & Questions

Can I use rotel tomatoes?

Yes, rotel tomtatoes will work great in this recipe! You can sub them for half of the salsa, or all of it. The green chili in them adds great flavor! Just make sure to measure to make sure you don’t

Will this work as a taco filling?

Sure, you can use this creamy chicken as a taco or burrito filling as well! Just add to tortillas along with your other favorite fillings (beans, rice, cheese, etc.)

Do I have to use tortilla chips?

Tortilla chips are the most classic chips to use for nachos, but you can definitely get creative! For example, some people like to use doritos!

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Crockpot Chicken Nachos

Crockpot chicken nachos are the perfect one-pot meal! It only takes 5 minutes to start these nachos, and they turn out creamy, cheesy, and delicious. Your family is sure to love this easy recipe!

Course Dinner, Lunch

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 300kcal

Ingredients

• 2 large chicken breasts
• 1 tsp chili powder
• 1 tsp cumin
• Salt u0026 pepper
• 1.5 cup salsa
• 8 oz cream cheese
• 2/3 cup minced onions
• 1.5 cup cheddar cheese
• Tortilla chips
• Cilantro, green onions, avocado (for serving)

Instructions

• Rub chicken breasts with salt, pepper, chili powder, and cumin. Place in the crockpot.
• Mince one onion to yield 2/3 cup. Place in a small bowl and microwave for one minute. Transfer to crockpot.
• Add salsa to crockpot and mix with onions. Put cream cheese on top of everything.
• Cook on low for 2 hours or on high for 1 hour (cooking time may vary depending on your crockpot. It is done when the chicken registers 165 degrees).
• Take the chicken out and let it rest at least 5 minutes. Then, shred on a plate with 2 forks.
• Mix the salsa and cream cheese together well (I use a whisk—it will take a little bit but just keep stirring and they will combine!) Then add chicken back in and stir.
• CHEESE OPTION 1: Portion out on top of chips. Top with cheese, then microwave for 20 seconds or until cheese has melted.
• CHEESE OPTION 2: Add cheddar cheese to the crockpot and cover. Cook for 20 more minutes or until cheese is melted.
• Serve on top of tortilla chips with cilantro, green onions, and avocado!

Notes

• For salsa, I used ______ mild. You can use any salsa you have on hand; just keep in mind that its flavors will affect the final dish.
• Microwaving the onions before going into the crockpot will make sure they melt into the sauce, rather than being crunchy!
• Melting the cheese in the crockpot was interesting. It worked okay, but the cheese didn’t melt as quickly as I thought it would. I would probably recommend the microwave option.

Nutrition

Calories: 300kcal

Conclusion

Crockpot chicken nachos are one of the very easiest lunch ideas! Just throw all the ingredients in the crockpot in the morning and you’ve got a meal by noon! I hope you and your family enjoy this recipe! Make sure to check out Sheet Pan Chicken & Zucchini or Pesto Chicken Sliders, or Creamy Taco Soup next!

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Ingredients:

Here is what you need to make a big pot of creamy taco soup:

Ground beef – You’ll need one pound. Meal prep tip: cook the ground beef the day before or morning of when you’re making the soup!

Olive oil – You’ll need 2 tbsp.

Small yellow onion – I really liked how the soup turned out with the onion chopped finely.

Chopped green bell pepper – Likewise, the pepper should be chopped finely too (just not big chunks, unless you like that). Measure the pepper after it has been chopped.

2 garlic cloves – I highly recommend sticking with minced fresh garlic, rather than subbing garlic powder!

Tomato paste – This will add extra umami (savory flavor) to the soup, as well as help it to thicken.

Chili powder – Use homemade chili powder if possible – it is way better than store bought (although store bought will work too)

Ground cumin – Another essential ingredient of taco seasoning. I also grind my cumin seeds myself so I have the most potent, flavorful cumin.

Smoked paprika – Will add extra smokiness and flavor to the soup!

Ground coriander – If you can’t find ground coriander, you can buy seeds and grind them yourself. Yum! If you’re in a hurry you can omit this ingredient, but it really does add something!

Onion powder – You’ll just need a 1/2 tsp to add a little extra onion flavor.

Oregano – Our last spice, oregano, will finish off the taco seasoning blend for this soup!

Rotel tomatoes – The recipe calls for 2 cans. These will give the soup a bit of a kick (if you’re sensitive to spice). If you want no spiciness, use petite diced tomatoes instead.

White rice – The rice kind of disappears into the soup and adds thickness and texture!

Black beans – You can’t have taco soup without beans! Make sure to rinse and drain them before adding to the soup.

4 cups chicken or beef broth – I used chicken broth, but you can use either or.

Frozen roasted corn – Add at the very end of cooking! You can also sub canned corn if that’s all you have on hand.

Cream cheese – Add off the heat so it doesn’t curdle. A whole block will create the amazing creaminess of this soup!

Cilantro, lime, tortilla chips – for serving.

Serving & Storage

Serve your finished taco soup with cilantro, lime, cheese, and tortilla chips! This soup is so hearty all on its own without side dishes (especially if you have lots of tortilla chips).

The soup will keep for 3-4 days in the fridge if you have leftovers.

Do not freeze the soup once you have mixed in the cream cheese. If you know you’re going to want to freeze part of the soup, take out the portion for the freezer before adding the cream cheese.

If you take out a significant amount of soup, cut down on the amount of cream cheese you add to what is left.

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How to Make Creamy Taco Soup With Rice:

Step 1: Prep

First, start your prep work. Cut one block of cream cheese into cubes and set aside to soften.

Brown the ground beef, drain out fat, and transfer to a separate container. Set aside. Finely chop one yellow onion and one green bell pepper until you have 1/2 cup.

Step 2: Saute Veggies

Heat 2 tbsp olive oil in a large dutch oven (I use a 7 qt). Add onions and peppers. Cook until softened, 4-5 minutes.

Step 3: Add More Aromatics

Add garlic and cook for 30 seconds. Then, add tomato paste and all spices. Stir well and cook for another minute.

Adding the spices here will ensure that they all bloom and intensify in flavor!

Step 4: Add Main Ingredients

Now, you can add browned ground beef back into the pot, along with the rotel tomatoes, rice, beans, and chicken broth. Bring everything to a boil here!

Once boiling, reduce the heat and simmer for 15-20 minutes to let all the flavors meld together.

Step 5: Add Finishing Ingredients

Add this point, add the frozen corn and give it a few minutes to thaw out in the soup.

Then, remove the pot from the heat. Add the softened cream cheese cubes and stir in until completely melted.

And that’s it—you’re ready to serve!

Commonly Asked Questions

Can I use sour cream instead of cream cheese?

Yes, absolutely! Stir in the sour cream off the heat just like you would with cream cheese. The flavor will just be slightly different.

Do I have to use black beans?

No, you can use any beans you prefer in your taco soup. Besides black beans, another great choice is pinto beans!

How do you thicken taco soup?

This taco soup recipe is thickened by the addition of cream cheese and rice. The rice bulks up the soup and absorbs some of the liquid. The cream cheese adds creaminess and thickens the remaining broth.

What can I add to taco soup?

If you want to get even fancier with your taco soup, you can add fresh green chilis, cayenne pepper for spice! Besides that, this recipe really has you covered as far as getting good solid flavors in the soup.

Can I make creamy taco soup in the crockpot?

Yes, you can make taco soup in the crockpot, but it does turn out better on the stovetop.

The crockpot will result in a more washed out flavor because the spices and aromatics don’t get a change to bloom in hot oil.

However, if you have to take this route, here’s what to do:

1. Brown the ground beef with the onions and add to the crockpot. If you have extra time, saute the peppers and add all the spices/aromatics here as well before adding to the crockpot. This will result in the best flavor.
2. Add all the rest of the ingredients to the crockpot except for the cream cheese and corn.
3. Cook for 2 hours on high or 4 hours on low (or until you’re satisfied with the flavor).
4. Add the corn 20 minutes before serving so it has a chance to thaw out.

More Easy Dinner Recipes:

• Sausauge Gnocchi Soup
• Sheet Pan Chicken With Tomatoes & Basil
• Crockpot Garlic Parm Chicken Pasta
• Creamy Tomato Corn Soup
• Creamy Ham & Bean Soup

Print this recipe out and save it for later below:

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Creamy Taco Soup With Rice

Spice up your weeknight dinner with this creamy taco soup! Featuring cream cheese for creaminess and rice for extra thickness, your family will love this recipe!

Course Dinner

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 300kcal

Ingredients

• 1 pound ground beef
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1/2 cup finely chopped green bell pepper
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp onion powder
• 1/4 tsp oregano
• 2 cans rotel tomatoes
• 1 cup cooked white rice
• 1 can black beans, rinsed and drained
• 4 cups chicken or beef broth
• 3/4 cup frozen roasted corn
• 8 oz cream cheese (1 block)
• Cilantro, lime, tortilla chips (for serving)

Instructions

• Cut one block of cream cheese into cubes and set aside to soften.
• Brown the ground beef, drain out fat, and transfer to a separate container. Set aside.
• Heat 2 tbsp olive oil in a large dutch oven (I use a 7 qt).
• Add onions and peppers. Cook until softened, 4-5 minutes.
• Add garlic and cook for 30 seconds. Then, add tomato paste and all spices. Stir well and cook for another minute.
• Add browned ground beef back into the pot.
• Add rotel tomatoes, rice, beans, and chicken broth. Bring to a boil.
• Once boiling, reduce the heat and simmer for 15-20 minutes.
• Add frozen corn and allow it to thaw for a minute or two.
• Off the heat, add the cream cheese cubes and stir in until completely melted.
• Serve and enjoy with cilantro, lime, and tortilla chips!

Notes

• If you can, make your own chile powder from dried chiles! It is much better than store bought.
• For someone sensitive to spice, this soup will be spicy. If you want no spice, feel free to sub the rotel tomatoes for regular diced tomatoes (petite diced would be best).
• If you only have canned corn, you can easily sub for frozen corn.
• I used chicken broth, but beef broth works too.
• If you can’t find ground coriander, buy the seeds and grind them yourself! You can also omit this ingredient if you’re really in a rush, but I don’t recommend that.

Nutrition

Calories: 300kcal

Conclusion

Creamy taco soup with rice for addened thickness is a delicious, hearty meal, especially on a cold night! Serve this soup the next time you need a quick but flavor-packed dinner on a weeknight. I hope your family enjoys this recipe!

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A chicken and zucchini sheet pan dinner doesn’t have to be boring!

For this recipe, I really wanted the flavors to stand out. We’ll use sliced and roasted garlic, shallots, basil, and fresh mozzarella to dress everything up.

The sweetness of the shallots balances the tangyness of the fire roasted tomatoes. The mozzarella adds creaminess. And the basil, of course, brings it all together. Yum!

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Ingredients

Chicken – you’ll need 1.5 pounds of boneless, skinless chicken breasts (although you can use skin-on if that’s what you have). My chicken breasts were large, so I only used two. If you have smaller breasts, you may need more to get to 1.5 pounds.

Olive oil – 1 tbsp will be for the veggies, and 1 tbsp will coat the hot sheet pan (more on that later!)

Zucchini – I used 3 small-ish zucchinis, but you can also use 2 large ones.

Shallots – the sweetness of the shallots pairs amazing with the fire roasted tomatoes! I highly recommend using these (not subbing with onions).

Garlic – we’ll slice 3 garlic cloves and distribute them around the sheet pan so they get nice and roasted. Yum!

Fresh mozzarella – there’s nothing quite like fresh mozzarella! I used an 8oz package of pearl-sized. You can sub a different type, like a log cut into smaller pieces. While I recommend sticking to fresh, you can also use regular mozzarella if it is all you have on hand.

Fire roasted tomatoes – you’ll just need a half cup. These add a nice punchy flavor, and they complement the basil well!

Salt & pepper – we’ll use salt to draw the moisture out of the zucchini, and also season the chicken. Follow the recommended amounts, plus add more to your liking.

Herbs de provence – this blend of of herbs originates from France. You can easily make it yourself (in fact, I highly recommend doing that!) I like to mix all the herbs and then grind them in a mortar and pestal into a powder. This is easier to sprinkle on chicken.

Fresh basil and oregano – we’ll add this at the very end; it completes the whole dish! If you don’t have fresh oregano on hand, you can stick with just basil.

Serving & Storage

These chicken and veggies are great served all by themselves.

Or, if your family needs a little more carbs (or if you have picky eaters) you can also pair it with side dishes like rice or parmesan noodles.

If you have leftovers, you can store them in an airtight container in the fridge.

However, I recommend eating this dish fresh out of the oven. The mozzarella will harden and not be as melty and gooey when reheated.

How to Make Sheet Pan Chicken With Zucchini and Basil

Let’s make this dish together now, step by step!

Step 1:

The first thing you want to do is preheat your oven to 450 degrees and start prep work.

While the oven is preheating, cut the zucchini into 1/4″ slices, peel and slice the garlic, and cut shallots into wedges.

Toss all veggies with 1 tbsp olive oil, along with 1/4 tsp salt and pepper. Cover with foil and let the veggies sit in the fridge for at least 30 minutes.

Also, put the sheet pan in the now-hot oven and let it preheat for at least 30 minutes.

While the veggies and sheet pan sit for 30 minutes, you can start other recipe prep.

Step 2:

Next, trim the chicken breasts and pat them dry.

Then, rub them with 1/2 tsp salt and pepper, and 1 tsp herbs de provence (once again, I recommend crushing your herb mix into a powder so it is easier to spread on!)

Step 3:

After the sheet pan is preheated, brush it with the remaining 1 tbsp olive oil.

Working quickly, add chicken to center of the pan (you should hear a sizzle). This is important! It will create a sear on the chicken.

Arrange vegetable mixture around the chicken. Bake at 450 for 10 minutes.

Step 4:

Flip the chicken. Spoon 1/2 cup fire roasted tomatoes around the veggies and stir them together. Cook for another 10 minutes.

Step 5:

Place the fresh mozzarella pearls around the sheet pan, and some on the chicken (break the pearls up to flatten them on the chicken in needed). Continue to cook until softened and melted to your liking, about 5-6 minutes. Check the internal temp of the chicken and make sure it is 165 degrees.

First photo shows adding the tomatoes, second shows adding the mozzarella:

And there you have it! After letting the meal cool for a few minutes, sprinkle with parmesan cheese, fresh basil, and oregano. Enjoy!

More Easy Dinner Recipes:

• Sausauge Gnocchi Soup
• Crockpot Garlic Parm Chicken Pasta
• Creamy Tomato Corn Soup
• Creamy Ham & Bean Soup

Find the printable recipe below:

Conclusion

There you have it, a chicken and zucchini dinner loaded with protein, nutrients, and of course flavor! Serve with noodles or rice, and you have a real winner! I hope you family enjoys this recipe as much as I enjoyed creating it.

More chicken recipes to try next: Pesto Chicken Sliders, or Crockpot Chicken Nachos!

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Ingredients in Ham & Bean Soup

Ham – I used a ham steak since that’s what I had in the freezer, but this is also a GREAT soup for using up leftover ham from Christmas or Thanksgiving. Just dice up the ham into small pieces (1/4″ to 1/2″ cubes work great!)

Great northern beans – 1 can of any white beans will do. I used great northern. Just make sure to rinse and drain them!

Olive oil – 1 tbsp in the bottom of our pot will start the soup off before adding in the onion.

Yellow onion – use 1 small yellow onion for this soup. If you only have a large one, just use half.

Garlic – can’t have a soup without garlic. I highly recommend sticking to fresh garlic here, not powder!

Thyme & oregano – these spices will add depth of flavor to the soup. Yum!

Celery – just a little bit of celery (2 stalks) is all you’ll need. Chop it finely, unless you like large chunks of celery.

Carrots – I love carrots so I used 2 whole carrots in this recipe. If you want the ham and beans to shine more, can you use less carrots.

Flour – This will coat the veggies and start creating the creaminess you want in ham and bean soup!

Chicken broth – 4 cups will be needed.

Salt and white pepper – use both to taste.

Fresh Parsley and bay leaf – both add extra flavor! You can omit if you don’t have any, but I highly recommend.

Sour cream – we’ll finish off the soup with sour cream to get the perfect creaminess! You can also use cream cheese instead if that’s what you have.

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Serving and Storage

When you serve ham and bean soup, there are a variety of sides you can serve it with. To go extra simple, toast up some sourdough bread. Or check out all these ham and bean soup side ideas.

This ham and bean soup is so delicious, I doubt you’ll have any leftover. But just in case you do…

Simply put the leftovers in a container and keep them in the fridge. I don’t recommend storing this soup in the freezer; the sour cream and flour won’t defrost and reheat well.

How to Make Creamy Ham and Bean Soup

Like I mentioned, creamy ham and bean soup is very quick to make. Here are the steps to follow:

Step 1: Chop Veggies & Ham

Before beginning, chop up your carrots, onion, celery, and ham. You want to do this first so you can add everything in at just the right time!

Step 2: Heat Olive Oil and Cook Onion

Put your 1 tbsp of olive oil in a pot and let it heat up. When you can flick it with water and it sizzles, you know the oil is hot!

Simply add in your chopped onion and let it cook, stirring occasionally, for 4-5 minutes.

Step 3: Add More Aromatics

Next, it is time to add more aromatics to the pot. These are the ingredients that will “bloom” wonderfully and become fragrant when coming in contact with heat and oil.

So go ahead and add your minced garlic, thyme, and oregano here.

Step 4: Add Veggies and Flour

Next up, grab your carrots and celery! Let them saute for a minute or two, then add the flour.

Stir the flour in well and let it coat the veggies.

Step 5: Add Everything Else and Bring to Boil

Now it is finally time to add the main ingredients!

Pour in the chicken broth, and add the ham, beans, parsley, and bay leaf.

Bring everything to a boil (this may take a few minutes!) Then, reduce the heat so that the soup can simmer.

Simmer, uncovered, for about 20-25 minutes

Step 6: Remove Herbs & Add Dairy

Once the soup is done simmering, remove the bay leaf and parsley.

Take the pot off the heat, and stir in the sour cream or cream cheese.

Season with more salt and white pepper if desired – then serve and enjoy!

More Soup Recipes to Try:

• Sausauge Gnocchi Soup
• 4 Ingredient Potato Soup
• Creamy Tomato Corn Soup

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Creamy Ham and Bean Soup

The epitome of comfort food: reamy ham and bean soup, packed with flavor! This soup is perfect for using up leftover Christmas ham, or a ham steak you have in the freezer. It comes together in less than an hour!

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 300kcal

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/4 tsp dried oregano
• 2 celery stalks, finely chopped
• 2 medium carrots, chopped
• 2 tbsp flour
• 4 cups chicken broth
• 1 ham skeak, cut into 1/4-1/2u0022 cubes (or about 1 cup chopped or shredded leftover ham)
• 1 can great northern beans, rinsed and drained
• 2 sprigs fresh parsley
• 1 bay leaf
• 1/4 tsp white pepper
• 1/2 tsp salt + more to taste
• 1/4 cup sour cream

Instructions

• Before starting, chop all vegetables and dice ham so they’re ready to go.
• Heat 1 tbsp olive oil in a 4-5 quart pot or dutch oven. Once oil is hot, add onion and cook until soft, 4-5 minutes.
• Add garlic, thyme, and oregano; cook for another minute,
• Add chopped celery and carrots and saute for 2-3 minutes. Coat the veggies with the flour and stir well. Cook another minute.
• Add chicken broth, beans, ham, bay leaf, and parsley. Season with 1/2 tsp salt and 1/4 tsp white pepper.
• Bring the soup to a boil, then reduce heat to medium-low, or to a simmer.
• Simmer, uncovered, for 20-25 minutes, or until veggies are tender. Remove bay leaf and parsley.
• Remove the pot from the heat and stir in sour cream or cream cheese.
• Serve and enjoy!

Notes

• You can use literally any ham for this recipe! Ham steak is great when you need a quick meal and you haven’t made a whole ham lately. However, if you have leftover ham from Christmas dinner, that works great too!
• This soup is a little lighter on beans. If you like more beans in your ham and bean soup, feel free to add another can. This can help thicken the soup a bit more too (especially if you smash some of the beans against the side of the pot!)
• Either sour cream or cream cheese will work for this recipe. I only used 1/4 cup, but you can add more to your liking if you want a creamier soup! You can also omit it all together if you want a dairy-free soup.

Nutrition

Calories: 300kcal

Conclusion

Creamy ham and bean soup is the perfect day-after-Christmas recipe. You can use up your leftover ham without much fuss at all! I hope you and your family love this soup recipe as much as I loved creating it!

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