Yes, I realize these healthy nachos are missing a fundamental ingredient… cheese. However, just because your eyes are missing it doesn’t mean your mouth will.

Juicy slow cooker salsa chicken, soft avocado, cherry tomatoes and black beans piled on crunchy tortilla chips will make you wonder why we even add cheese to begin with. They are dairy free, easy to make and perfect for a crowd.

The Best Healthy Nachos (Dairy Free Chicken Nachos)

Do you remember me sharing my sad, sad story about getting migraines from dairy in my 3 ingredient ice cream post? Well, there’s nothing that makes you take a good look at life like ripping away one of your favorite food groups. Let’s be honest. Us Americans eat WAY too much dairy. We throw butter, cheese and milk in everything. Let me grab your hand and walk you in a healthier direction… like straight towards these cheese less healthy nachos.

Since I’m the one cookin’, my family is mostly dairy free now. My husband cannot abandon his lifelong relationship with cheese, though. It’s just too painful to say goodbye. Come on, I know you want to ask. What’s my source of calcium if I don’t eat dairy? I’m pretty sure my mother has lost sleep over this very question. I use almond and coconut milk in several recipes, and I eat foods like oranges, broccoli, kale, edamame, salmon, white beans, quinoa and chia seeds frequently. I’m also the daily vitamin tyrant in our house, and my 3 year old asks for her vitamin at least 3 times a day.

Okay, back to my healthy nachos. Have you tried Food Should Taste Good chips? Heavenly! I go crazy when there’s a coupon at Costco for the big bags of multigrain tortilla chips. I may need a private pantry just to store my stash. I love the taste, ingredients and quality.

Why You’ll Love These Healthy Nachos

No cheese needed. Juicy chicken, creamy avocado and fresh tomatoes bring all the flavor.
Hands off chicken. The slow cooker does the work and the chicken shreds easily.
Just six ingredients. Chicken, salsa, chips, tomatoes, avocados and black beans.
Great for a crowd. Pile them on a big platter for game day or a family dinner.

Ingredients You’ll Need

Here is what goes into these chicken nachos and why each one is there. Exact amounts are in the recipe card below.

Chicken breasts: Slow cooked in salsa until they shred easily and soak up all that flavor. Thaw the chicken in the refrigerator before it goes into the slow cooker. Food safety guidelines advise against starting frozen meat in a slow cooker, because it can stay too long at temperatures where bacteria grow. Boneless, skinless breasts shred the easiest, and larger breasts simply need the longer cooking time.
Salsa: Used two ways. Half cooks with the chicken and becomes the flavorful cooking liquid, and the rest goes on top of the nachos. Use your favorite jarred salsa or a homemade one. A chunky salsa works best, and you can pick mild or hot to suit your family.
Tortilla chips: Choose sturdy chips that can hold up to the toppings without getting soggy. Multigrain tortilla chips are the favorite here for their taste, ingredients and quality.
Cherry tomatoes: Washed and halved. They add sweet, juicy pops of freshness. Grape tomatoes work the same way. Halving them lets their juices mingle with the salsa, and a sprinkle of salt brings out their sweetness.
Avocados: Two ripe avocados, pitted and diced. A ripe avocado gives slightly when you press it gently. Avocado brings the creamy richness you’d usually get from cheese. Dice it right before serving so it stays bright green.
Black beans: One can, drained and rinsed. Rinsing removes the starchy liquid and extra salt, so the beans taste fresh and don’t make the chips soggy. They also add fiber and make the nachos more filling. Pinto beans are an easy swap if that is what is in your pantry.
Optional extras: A squeeze of fresh lime, a handful of chopped cilantro or some sliced green onion all brighten up the platter without adding any dairy.

How to Make Healthy Nachos

Slow cook the chicken. Add the thawed chicken breasts and half of the salsa to a large slow cooker. Cook on HIGH for 6 hours or on LOW for 8 to 10 hours, until the chicken reaches 165°F and shreds easily with a fork.
Shred. Shred the chicken right in the slow cooker and let it keep soaking in the juices, so it stays moist and full of flavor.
Drain before serving. When you’re ready to serve, use a slotted or straining ladle to lift the chicken out and let the excess juice drain off before it goes on the chips. Too much liquid makes the chips soggy.
Arrange the chips. Spread the tortilla chips on a large plate or platter in an even layer. A single, slightly overlapping layer means every chip gets topped instead of a pile of plain chips underneath.
Add the toppings. Spread the shredded chicken, tomatoes, avocado, black beans and the rest of the salsa evenly over the chips so every chip gets a little of everything.
Dig in. Serve right away while the chips are still crunchy, and enjoy! Keep extra salsa and chips nearby for refills.

Kami’s tip: Leave the shredded chicken soaking in its juices until serving time, then use a straining ladle to drain off the extra liquid before scooping it onto the chips. You get juicy chicken without soggy chips.

Ways to Customize Your Nachos

Add some heat. Use a spicy salsa or top with sliced jalapenos.
Add guacamole. Swap the diced avocado for a scoop of guacamole.
Use a different protein. Shredded pork or extra black beans work in place of chicken.
Bring back the cheese. If your family can’t say goodbye to cheese, sprinkle some on their side of the platter.

Healthy Nachos FAQs

Can I put frozen chicken in the slow cooker? No. The USDA recommends thawing meat and poultry before slow cooking, so it does not stay too long in the temperature range where bacteria grow. Thaw the chicken in the refrigerator overnight first.
How do I know the chicken is done? It should reach 165°F in the thickest part and shred easily with a fork.
How do I keep the chips from getting soggy? Drain the chicken well with a straining ladle and assemble the nachos right before serving.
Can I make the chicken ahead? Yes. Cook and shred it, then refrigerate it in its juices in an airtight container. Use within 3 to 4 days and reheat to 165°F.
Can I cook the chicken on the stove instead? Yes. Simmer thawed chicken breasts in the salsa in a covered pot until they reach 165°F and shred easily, then shred and keep them in the juices.
Are these nachos dairy free? Yes. There is no cheese or sour cream, just chicken, salsa, beans and fresh toppings.
How many chicken breasts do I need? The recipe uses 4 large breasts, which makes plenty of shredded chicken for a big platter. Leftover chicken is great in tacos, salads or burritos.
What chips work best? Sturdy multigrain tortilla chips hold up best under the toppings.
How do I store leftovers? Store the toppings separately from the chips. Chips that sit under toppings will get soft.

Here are the vitamins we take.

shredded chicken nachos - No Diets Allowed

Slow Cooker Salsa Chicken Nachos

Healthy nachos topped with slow cooker salsa chicken, ripe avocado, cherry tomatoes and black beans. Dairy free, made with six simple ingredients and great for a crowd.

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Ingredients

4 large frozen chicken breasts
4 cups salsa divided
1 large bag of tortilla chips
2 cups cherry tomatoes washed and halved
2 ripe avocados pit removed and diced
1 can 15 oz organic black beans, drained and rinsed

Instructions

In a large slow cooker, add chicken breasts and 2 cups salsa. Cook for 6 hours on HIGH or 8 to 10 hours on LOW until chicken shreds easily. Shred chicken and allow chicken to remain soaking in juice. When serving, use a straining ladle to drain excess juice prior to scooping on tortilla chips.
Arrange tortilla chips on a plate.
Spread shredded chicken, tomatoes, avocado, black beans, and salsa evenly over tortilla chips.
Dig in and enjoy!

Made these nachos? Leave a star rating in the recipe card and tell me in the comments below if your family missed the cheese. Enjoy, my friends!