Slow Cooker Asian Pulled Chicken Nachos Recipe

If you are craving a fun, flavorful twist on nachos that brings a burst of vibrant Asian-inspired flavors, then you absolutely must try this Slow Cooker Asian Pulled Chicken Nachos Recipe. It’s a perfect marriage of tender, juicy pulled chicken slow-cooked in a savory-sweet sauce layered beautifully on crispy tortilla chips with fresh, crunchy toppings. This dish is not only a crowd-pleaser but also a hands-off cooking delight that brings exciting fusion flair to your snack or meal time.

Ingredients You’ll Need

The magic behind this Slow Cooker Asian Pulled Chicken Nachos Recipe lies in its simple yet dynamic ingredients. Each one plays a crucial role in crafting layers of flavor, texture, and color that transform classic nachos into an extraordinary dish.

• ½ cup canned tomato sauce: Adds a rich, tangy base that balances sweetness and acidity.
• ¼ cup tomato paste: Concentrates the tomato flavor and thickens the chicken sauce beautifully.
• ¼ cup Kikkoman Less Sodium Soy Sauce: Brings umami depth without overpowering saltiness.
• 3 tablespoons Kikkoman Rice Vinegar: Provides a bright, tangy bite that’s essential for pickling and the sauce.
• 3 tablespoons honey: Sweetens the sauce with natural floral notes and helps caramelize the chicken.
• 2 scallions, sliced: Add fresh oniony sharpness and vibrant color.
• 2 cloves minced garlic: Infuses aromatic warmth and a subtle pungency.
• 1 ½ teaspoons minced fresh ginger (or ½ teaspoon dried ginger): Offers zesty spice and uplifting citrus hints.
• ¼ teaspoon red chili flakes: Delivers a gentle kick that awakens the palate.
• 2 pounds boneless, skinless chicken breast: The tender protein that carries all these scrumptious flavors.
• 1 tablespoon cornstarch: Used to thicken the sauce for perfect coating consistency.
• 2 tablespoons cold water: Helps dissolve the cornstarch evenly into the sauce.
• 2 tablespoons Kikkoman Rice Vinegar: For quick pickled cucumbers that add crisp freshness.
• 2 teaspoons honey: Balances the acidity of the pickling liquid with a subtle sweetness.
• 1 English cucumber, thinly sliced: Provides cool crunch and refreshing contrast to rich chicken.
• 1 bag (8 ounces) tortilla chips: The sturdy base that holds all the toppings with satisfying crunch.
• 3 ounces shredded Monterey jack cheese: Melts perfectly for gooey, creamy indulgence.
• 1 cup finely chopped yellow bell pepper: Brings vivid color and sweet, crisp texture.
• Sesame seeds: Toasted for nutty flavor and attractive garnish.
• Sliced scallions: Sprinkled on top for extra freshness and zing.
• Cilantro: Offers bright herbal notes that brighten each bite.
• Extra sauce: Reserved for drizzling to amp up sauciness and flavor.

How to Make Slow Cooker Asian Pulled Chicken Nachos Recipe

Step 1: Prepare the Slow Cooker Sauce and Chicken

Start by combining tomato sauce, tomato paste, soy sauce, rice vinegar, honey, scallions, garlic, ginger, and red chili flakes directly in your slow cooker. This mixture forms the heart of our Slow Cooker Asian Pulled Chicken Nachos Recipe – the rich, tangy, sweet, and umami-packed sauce that infuses the chicken with incredible flavor. Nestle your chicken breasts into the sauce, ensuring they’re well coated, then cover and let it cook low for 6 hours or high for 2 hours until the chicken is fall-apart tender.

Step 2: Shred the Chicken

Once the chicken has cooked to tender perfection, remove it from the slow cooker and shred it using two forks. This shredding process is what enables the chicken to soak up every bit of that delicious sauce when you mix it back in later. It also creates those fantastic tender, pull-apart strands that make nachos utterly addictive.

Step 3: Thicken the Sauce

To give the sauce a luscious consistency that clings perfectly to the pulled chicken, stir together cornstarch with cold water to make a slurry, then pour it back into the slow cooker. Turn the heat to high and cook for about 5 to 10 minutes until the sauce thickens into a glossy, rich coating. Reserve about ¼ cup of this sauce for drizzling over your finished nachos.

Step 4: Make Quick Pickled Cucumbers

While the sauce thickens, create quick pickled cucumbers by mixing rice vinegar with honey in a shallow bowl and adding the thinly sliced English cucumbers. Let them sit for 10 to 15 minutes to pick up a tangy-sweet bite that will contrast beautifully with the savory chicken.

Step 5: Assemble and Broil the Nachos

Time to bring the magic together! Spread a generous layer of tortilla chips across a baking sheet, then sprinkle on shredded Monterey jack cheese, followed by the warm, pulled chicken, pickled cucumbers, and chopped yellow bell peppers. Add your favorite garnishes at this stage or wait until after broiling if you prefer them fresh. Place under the broiler for 1 to 2 minutes just until the cheese melts delightfully and the edges begin to crisp up.

How to Serve Slow Cooker Asian Pulled Chicken Nachos Recipe

Garnishes

Don’t skimp on garnishes when serving this Slow Cooker Asian Pulled Chicken Nachos Recipe. A sprinkle of toasted sesame seeds adds a lovely nutty crunch, while slices of fresh scallions and bright cilantro leaves provide bursts of freshness and color. Drizzle the reserved thickened sauce over everything for an extra flavor punch that brings all the elements together.

Side Dishes

This plate of flavorful nachos pairs wonderfully with light sides like a crisp Asian slaw dressed with sesame oil and lime or a simple cucumber salad for added coolness. For a heartier meal, steamed edamame or miso soup on the side complements the dish’s bold notes perfectly.

Creative Ways to Present

Impress your friends by serving this Slow Cooker Asian Pulled Chicken Nachos Recipe as a sharing platter at parties or family gatherings. Layer the ingredients in individual mini cast iron skillets for personal servings or use vibrant bowls for toppings so everyone can build their own nachos exactly as they like. This makes dining interactive, fun, and visually enticing.

Make Ahead and Storage

Storing Leftovers

After enjoying this Slow Cooker Asian Pulled Chicken Nachos Recipe, store any leftover pulled chicken and sauce separately from the chips and fresh toppings in airtight containers. Refrigerate for up to 3-4 days to maintain freshness and flavor.

Freezing

The pulled chicken and thickened sauce freeze exceptionally well. Portion them into freezer-safe containers or bags and store for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating gently on the stove or microwave.

Reheating

Reheat the pulled chicken and sauce mixture over low-medium heat in a pan, stirring occasionally to keep it moist and evenly warmed. Avoid reheating chips and fresh toppings to maintain their best texture—add them freshly when serving.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add extra juiciness and richness to this recipe and hold up well in slow cooking. Just adjust the cooking times if needed, as thighs can be slightly more tender and cook a bit faster.

Is it possible to make this recipe spicier?

Definitely. You can increase the amount of red chili flakes or add sliced fresh chilis or a drizzle of Sriracha for an extra kick, depending on your spice tolerance. The flavor profile adapts well to bolder heat.

Can I prepare the pickled cucumbers ahead of time?

Yes! You can pickle the cucumbers a few hours or even a day in advance. The flavors will deepen over time, yielding tangier and more intense pickled cucumbers that still add great contrast to the dish.

What can I substitute if I don’t have Kikkoman soy sauce or rice vinegar?

For soy sauce, you can use any low-sodium soy sauce or tamari for gluten-free options. For rice vinegar, white wine vinegar or apple cider vinegar with a pinch of sugar works as a reasonable substitute to maintain the pickling balance.

Can this recipe be made without a slow cooker?

You can adapt the recipe by cooking the chicken and sauce in a covered pot on the stovetop over low heat until the chicken is tender, or bake in a covered dish at 325°F until done. Slow cooking, however, gives the best texture and flavor infusion with minimal fuss.

Final Thoughts

This Slow Cooker Asian Pulled Chicken Nachos Recipe has quickly become one of my absolute favorites to make for get-togethers or a cozy night in. The way the tender, saucy chicken pairs with crisp chips and bright, fresh toppings creates a foodie experience you don’t want to miss. I truly hope you give this dish a try and find it as irresistible and satisfying as I do. Trust me, these nachos elevate any meal or snack time to a whole new level of deliciousness!

Slow Cooker Asian Pulled Chicken Nachos Recipe

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3.8 from 38 reviews

• Author: admin
• Total Time: 2 hours 15 minutes (high) to 6 hours 15 minutes (low)
• Yield: 8 servings 1x

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Description

These Slow Cooker Asian Pulled Chicken Nachos combine tender, flavorful pulled chicken cooked in a savory Asian-inspired sauce with crunchy tortilla chips, fresh pickled cucumbers, colorful bell peppers, and melted Monterey jack cheese. Perfect for an easy, crowd-pleasing appetizer or casual meal, the recipe features simple prep with long slow cooking for deep flavor and effortless assembly topped with fresh garnishes.

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Ingredients

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Slow Cooker Pulled Chicken

• 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 Thickener

• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 tablespoons Kikkoman Rice Vinegar
• 2 teaspoons honey

Pickled Cucumbers

• 1 English cucumber, thinly sliced
• 2 tablespoons Kikkoman Rice Vinegar
• 2 teaspoons honey

Nachos 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 reserved sauce, for drizzling

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Instructions

1. Prepare the slow cooker sauce. In a slow cooker, combine canned tomato sauce, tomato paste, soy sauce, rice vinegar, honey, sliced scallions, minced garlic, minced fresh ginger, and red chili flakes. Stir well to mix all the ingredients thoroughly.
2. Add chicken and cook. Place the boneless, skinless chicken breasts into the slow cooker, covering them completely with the sauce mixture. Cover the slow cooker with its lid and cook on low for 6 hours or on high for 2 hours until the chicken is fully cooked and tender.
3. Shred the chicken. Carefully remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Set shredded chicken aside.
4. Thicken the sauce. Stir together cornstarch and cold water in a small bowl until smooth. Add this mixture to the sauce remaining in the slow cooker and cook on high for 5 to 10 minutes, stirring occasionally, until the sauce has thickened. Reserve ¼ cup of the thickened sauce to use later for drizzling over nachos.
5. Make pickled cucumbers. In a shallow bowl, combine 2 tablespoons rice vinegar and 2 teaspoons honey. Add the thinly sliced English cucumber and let it sit for 10 to 15 minutes to lightly pickle and add brightness.
6. Assemble the nachos. Spread the tortilla chips evenly on a baking sheet. Top chips with shredded Monterey jack cheese, pulled chicken, pickled cucumbers, and chopped yellow bell pepper. Add additional garnishes like sesame seeds, sliced scallions, and fresh cilantro according to your preference.
7. Broil to melt cheese. Place the baking sheet under the broiler for 1 to 2 minutes, watching carefully, until the cheese has melted and the toppings are warmed through.
8. Serve and enjoy. Remove nachos from the oven and drizzle with reserved thickened sauce for extra flavor before serving immediately.

Notes

• You can substitute chicken thighs for a juicier option.
• If you prefer a spicier kick, increase the red chili flakes or add a drizzle of sriracha.
• For gluten-free options, ensure that the soy sauce and tortilla chips are certified gluten-free.
• Pickled cucumbers add a fresh, tangy crunch—don’t skip this step.
• Watch your broiler carefully to avoid burning the tortilla chips or cheese.

• Prep Time: 15 minutes
• Cook Time: 2 hours (high) to 6 hours (low)
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: Asian Fusion