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.

Ingredients

Scale

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

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.
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.
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.
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.
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.
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.
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.
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