There is nothing quite like digging into a platter of Slow Cooker Asian Pulled Chicken Nachos Recipe when you want a dish that perfectly balances bold, tangy, and sweet flavors with a touch of heat. This dish transforms traditional nachos into an irresistible fusion feast, with tender pulled chicken infused with Asian-inspired sauce, crisp tortilla chips, melty Monterey jack cheese, and fresh crunchy toppings. Whether you are entertaining friends or craving a comforting meal, these nachos deliver an explosion of flavors and textures that will have everyone asking for more.
Ingredients You’ll Need
This Slow Cooker Asian Pulled Chicken Nachos Recipe uses simple yet essential ingredients that create a perfect blend of savory, sweet, and tangy notes. Each ingredient plays a key role, whether it is adding depth to the sauce, freshness to the dish, or that perfect crunch in every bite.
- ½ cup canned tomato sauce: Provides a rich, slightly sweet base for the sauce.
- ¼ cup tomato paste: Adds concentrated tomato flavor and thickens the sauce.
- ¼ cup Kikkoman Less Sodium Soy Sauce: Brings umami and saltiness, balancing the sweetness.
- 3 tablespoons Kikkoman Rice Vinegar: Offers tangy brightness and sharpness to keep the flavors lively.
- 3 tablespoons honey: Gives a natural sweetness that softens the spice and vinegar punch.
- 2 scallions, sliced: Imparts mild onion flavor and fresh green color.
- 2 cloves minced garlic: Adds aromatic warmth and depth.
- 1 ½ teaspoons minced fresh ginger (or ½ teaspoon dried ginger): Lends a zesty, slightly spicy kick essential in Asian dishes.
- ¼ teaspoon red chili flakes: Provides subtle heat to enliven the sauce.
- 2 pounds boneless, skinless chicken breast: The tender protein centerpiece that soaks up all the vibrant sauce flavors.
- 1 tablespoon cornstarch: Used to thicken the cooking sauce into a luscious glaze.
- 2 tablespoons cold water: Helps dissolve and activate the cornstarch.
- 2 tablespoons Kikkoman Rice Vinegar (for pickling): Perfect for quick-pickling the cucumber slices for added crunch and acidity.
- 2 teaspoons honey (for pickling): Balances the vinegar’s sharpness in the pickled cucumbers.
- 1 English cucumber, thinly sliced: Refreshing and crisp, adds cool contrast to the rich chicken.
- 1 bag (8 ounces) tortilla chips: The crunchy foundation for the nachos.
- 3 ounces shredded Monterey jack cheese: Melts beautifully with a mild flavor to complement the toppings.
- 1 cup finely chopped yellow bell pepper: Adds vibrant color and subtle sweetness.
- Sesame seeds: Toasted on top to provide nutty flavor and extra texture.
- Sliced scallions: Fresh garnish for color and mild onion punch.
- Cilantro: Fragrant herb that brightens the overall flavor.
- Extra sauce reserved: To drizzle over the finished nachos for maximum saucy goodness.
How to Make Slow Cooker Asian Pulled Chicken Nachos Recipe
Step 1: Combine Sauce Ingredients and Chicken
Start by whisking together the tomato sauce, tomato paste, soy sauce, rice vinegar, honey, sliced scallions, garlic, ginger, and red chili flakes in your slow cooker. This mixture creates the complex, flavorful sauce that will infuse every bite with delicious Asian-inspired notes. Nestle the chicken breasts into the sauce, making sure they are well covered. This ensures the meat soaks up all those wonderful flavors as it cooks low and slow.
Step 2: Slow Cook the Chicken
Set your slow cooker to low and let the chicken cook for 6 hours or, if you’re short on time, cook it on high for 2 hours. The chicken becomes perfectly tender, shredding easily and absorbing the rich, tangy sauce. The longer you slow cook, the better the flavors meld and deepen, so patience delivers amazing results.
Step 3: Shred the Chicken
Once the chicken is cooked and tender, remove it from the slow cooker and use two forks to shred it into bite-sized pieces. This shredded chicken will be the star topping on your nachos, soft and juicy, carrying all that incredible sauce.
Step 4: Thicken the Sauce
Mix the cornstarch with cold water until smooth, then stir this slurry into the remaining sauce in the slow cooker. Turn the heat to high and cook for 5 to 10 minutes, stirring occasionally, until the sauce thickens into a glossy glaze. Save about ¼ cup of this thickened sauce to drizzle later on your nachos for an extra flavor punch.
Step 5: Make Quick Pickled Cucumbers
In a shallow bowl, combine rice vinegar and honey, stirring until the honey dissolves. Add the thinly sliced cucumber and let them sit for 10 to 15 minutes. These quick pickled cucumbers add a crisp, tangy freshness that perfectly balances the richness of the chicken and cheese.
Step 6: Assemble the Nachos
Spread a generous layer of tortilla chips on a large baking sheet. Sprinkle shredded Monterey jack cheese evenly over the chips, then pile on the luscious pulled chicken. Dot the top with pickled cucumbers and chopped yellow bell pepper, and sprinkle with sesame seeds, sliced scallions, and fresh cilantro. For the finishing touch, spoon some of the reserved thickened sauce over everything, then place the tray under the broiler for 1 to 2 minutes until the cheese melts and begins to bubble. Keep a close eye to avoid burning!
How to Serve Slow Cooker Asian Pulled Chicken Nachos Recipe
Garnishes
Beyond the pickled cucumbers, sesame seeds, scallions, and cilantro already layered on the nachos, consider adding a dollop of sour cream or a drizzle of spicy mayo to give creamy contrast and heat. Thinly sliced fresh jalapeños or a squirt of lime juice also bring bright, bold notes that enhance every bite.
Side Dishes
These nachos are a flavor-packed main dish but pair beautifully with light sides like an Asian slaw tossed with sesame oil and lime, steamed edamame sprinkled with sea salt, or a simple cucumber salad to keep the meal refreshing and balanced.
Creative Ways to Present
Set up a nacho bar with separate bowls of pulled chicken, cheese, pickled cucumbers, and garnishes so guests can customize their own plates. For parties, assemble smaller individual portions on mini plates for easy hand-held snacking. You could even serve small servings in crisp lettuce cups for a fun twist on presentation and texture.
Make Ahead and Storage
Storing Leftovers
Keep leftover pulled chicken in an airtight container in the refrigerator for up to 3 days. Store any extra sauce separately to preserve its texture and flavor. Keep chips and fresh toppings separate to avoid sogginess.
Freezing
The shredded chicken with sauce freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When ready to use, thaw overnight in the fridge and reheat gently on the stove or microwave.
Reheating
Reheat the pulled chicken slowly over low heat to keep it moist, adding a splash of water or reserved sauce if it starts to dry out. For reheating assembled nachos, it’s best to layer fresh chips on the bottom and top with warmed chicken and cheese, then broil briefly to melt the cheese and crisp chips.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs have a bit more fat which makes them extra juicy and flavorful, and they shred easily. Just adjust the cooking time slightly if needed to ensure they’re tender.
What if I don’t have a slow cooker?
You can achieve similar results by simmering the sauce and chicken in a covered pot on low heat for about 1.5 to 2 hours, stirring occasionally. Alternatively, use an Instant Pot on the slow cook setting or pressure cook the chicken for quicker results.
Can I make this dish vegetarian?
Definitely! Substitute the chicken with shredded jackfruit or cooked, seasoned tofu for a tasty plant-based version while keeping all the tasty sauce elements.
How spicy is the recipe?
The recipe has a mild to moderate heat level from the red chili flakes, which can be adjusted to your taste. Add more if you like it fiery or skip entirely for a kid-friendly version.
What is the best cheese to use on these nachos?
Monterey jack cheese melts wonderfully and pairs beautifully with the Asian flavors, but you can also use mozzarella or a mild cheddar if preferred.
Final Thoughts
There’s just something so fun and satisfying about combining the bold flavors of Asian cuisine with the casual charm of a nacho plate, and this Slow Cooker Asian Pulled Chicken Nachos Recipe nails it perfectly. The tender chicken soaked in that tangy, sweet sauce with the crunch of fresh veggies and chips makes every bite exciting. Give this recipe a try and watch it become a new favorite in your household for game nights, casual dinners, or anytime you want a flavor-packed treat!
Print
Slow Cooker Asian Pulled Chicken Nachos Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours (high) or 6 hours (low) for chicken plus 10 minutes thickening sauce and 2 minutes broiling
- Total Time: 2 hours 30 minutes (using high setting)
- Yield: 8 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Asian Fusion
- Diet: Low Salt
Description
These Slow Cooker Asian Pulled Chicken Nachos combine tender, flavorful pulled chicken slow-cooked in a tangy, slightly sweet Asian-inspired sauce, layered over crispy tortilla chips with pickled cucumbers, colorful bell peppers, melted Monterey jack cheese, and fresh garnishes. Perfect as a fun appetizer or a satisfying party snack, this recipe blends slow cooking with a quick broil for melty, delicious nachos that everyone will love.
Ingredients
Slow Cooker Pulled Chicken Sauce
- ½ cup canned tomato sauce
- ¼ cup tomato paste
- ¼ cup Kikkoman Less Sodium Soy Sauce
- 3 tablespoons Kikkoman Rice Vinegar
- 3 tablespoons honey
- 2 scallions, sliced
- 2 cloves garlic, minced
- 1½ teaspoons minced fresh ginger (or ½ teaspoon dried ginger)
- ¼ teaspoon red chili flakes
- 2 pounds boneless, skinless chicken breast
Sauce Thickening Mixture
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Pickled Cucumbers
- 2 tablespoons Kikkoman Rice Vinegar
- 2 teaspoons honey
- 1 English cucumber, thinly sliced
Nacho Assembly
- 1 bag (8 ounces) tortilla chips
- 3 ounces shredded Monterey jack cheese
- 1 cup finely chopped yellow bell pepper
- Sesame seeds, for garnish
- Sliced scallions, for garnish
- Cilantro, for garnish
- Extra sauce reserved from slow cooker
Instructions
- Make the pulled chicken: In a slow cooker, combine the tomato sauce, tomato paste, soy sauce, rice vinegar, honey, sliced scallions, minced garlic, minced ginger, and red chili flakes. Add the chicken breasts and make sure they are fully covered with the sauce. Cover and cook on low for 6 hours or on high for 2 hours until the chicken is fully cooked and tender.
- Shred chicken: Remove the cooked chicken breasts from the slow cooker and shred them thoroughly using two forks.
- Thicken sauce: In a small bowl, mix the cornstarch with cold water until smooth. Pour this mixture into the slow cooker and stir well. Cook the sauce on high for 5-10 minutes until it thickens. Reserve about ¼ cup of this thickened sauce for later use as extra topping.
- Make pickled cucumbers: In a shallow bowl, combine the rice vinegar and honey. Add the thinly sliced cucumber and let them sit for 10-15 minutes to pickle lightly and develop flavor.
- Assemble nachos: Spread the tortilla chips evenly on a baking sheet. Layer the shredded pulled chicken over the chips, then scatter the shredded Monterey jack cheese, pickled cucumber slices, and finely chopped yellow bell pepper on top. Add desired garnishes including sesame seeds, sliced scallions, and cilantro.
- Broil until cheese melts: Place the baking sheet under a broiler in the oven for 1-2 minutes, carefully watching until the cheese is melted and bubbly. Remove from oven and drizzle extra reserved sauce over the nachos before serving.
Notes
- For a spicier kick, increase the red chili flakes or add sliced jalapeños.
- Use low-sodium soy sauce to control salt content.
- Can be prepared earlier by cooking the chicken the day before and assembling just before serving.
- Make sure to watch the nachos closely under the broiler to prevent burning.
- Substitute the Monterey jack cheese for a dairy-free option to make this recipe lactose-free.
