Go Back
+ servings
Tequila Barbecue Chicken Nachos | Mommyhood's Diary

Tequila Barbecue Chicken Nachos

Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 4
Author Oriana Romero


  • 5 boneless skinless chicken breasts
  • 1 cup barbecue sauce homemade or store-bought
  • 1/4 cup brown sugar
  • 1/4 cup tequila
  • 1/4 cup zesty Italian dressing
  • 1 tablespoon – 2 hot sauce o more to taste
  • For the Nachos:
  • 6 oz – 8 tortilla chips about 1/2 large bag
  • 1 cup frozen corn thawed
  • 1 1/2 cup fresh salsa
  • 1/2 cup green onion sliced
  • 2 1/2 cups shredded Monterey jack & cheddar cheese blend
  • 1/4 leaves cilantro chopped


  • Place chicken breasts in your slow cooker.
  • In a mixing bowl combine barbecue sauce, brown sugar, tequila, Italian dressing and hot sauce. Stir until combined. Pour the sauce over chicken. Cover and cook 5 hours on LOW or 3 hours on HIGH. Remove chicken from slow cooker.
  • Shred chicken using 2 forks. Return chicken to slow cooker; mix and heat with sauce before serving.
  • For the Nachos:
  • Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper and spray generously with non-stick cooking spray.
  • Spread tortilla chips in a single layer on the prepared sheet pan. Sprinkle with 1 cup of cheese, corn, fresh salsa, green onions, and shredded tequila barbecue chicken. Then sprinkle the the rest of the cheese all over the toppings.
  • Bake nachos for 10-15 minutes, or until cheese is melted. Remove from oven.
  • Garnish with cilantro leaves. Serve with guacamole and/or sour cream, if desired.