Barbecue Chicken Nachos

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BBQ Chicken Nachos- A simple recipe for to take your nachos to the next level. Serve with sour cream, guacamole and a garnish of green onions and enjoy!

Barbecue Chicken Nachos

A super easy recipe from The Peaceful Mom!


  • 3 boneless skinless chicken breasts
  • 1/2 bottle BBQ sauce (check ingredients to make sure it's gluten free)
  • 1/2 14 oz. bag gluten free corn tortilla chips ( we like Santitas)
  • 8 ounces shredded cheddar or Colby/Monterey Jack Cheese
  • Sour cream and avocado for garnish if desired.


  1. Place chicken breasts in crock pot.
  2. Cover with BBQ sauce and cook on low for 3-4 hours or until done. (Do not overcook or your chicken will be dry.)
  3. Shred chicken with a fork.
  4. Place tortilla chips on a cookie sheet in a single layer.
  5. Top with chicken and shredded cheese.
  6. Cook under the broiler for 3-4 minutes or until cheese is melted. (Watch carefully!)
  7. Serve with sour cream and avocado if desired.


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  1. Kelly W says

    These look great and I’m going to make them tomorrow! One question though – are the chicken breasts frozen or thawed? Or does it make a difference?

    • says

      I usually use thawed chicken but if you use frozen you can leave out the sauce and turn the crockpot on high for 1 hour, then pour on the sauce and turn it down to low for around 4 hours depending on your crockpot. When they are just about ready they will start smelling really yummy.

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