If you’re craving a dish that brings together bold flavors, irresistible textures, and a comforting warmth, the Slow Cooker Asian Pulled Chicken Nachos Recipe is your new best friend in the kitchen. This dish transforms classic nachos by infusing tender pulled chicken with a tangy, slightly sweet Asian-inspired sauce that perfectly balances savory, spicy, and fresh notes. Every bite is a delightful crunch of chips, melty cheese, and vibrant toppings, creating a party-worthy snack or meal that’s surprisingly simple to make yet so memorable.
Ingredients You’ll Need
The beauty of this Slow Cooker Asian Pulled Chicken Nachos Recipe lies in its straightforward and accessible ingredients. Each element, from the tangy tomato base to the aromatic fresh ginger and chili flakes, works together to build layers of flavor and texture that make this dish stand out. Plus, fresh veggies add brightness and crunch to balance the rich chicken.
- ½ cup canned tomato sauce: Provides a rich, smooth base for the sauce that coats the chicken perfectly.
- ¼ cup tomato paste: Intensifies the tomato flavor and adds thickness to the sauce.
- ¼ cup Kikkoman Less Sodium Soy Sauce: Adds umami depth and a touch of saltiness without overpowering.
- 3 tablespoons Kikkoman Rice Vinegar: Brings acidity that balances sweetness and adds a bright edge.
- 3 tablespoons honey: Sweetens the sauce naturally, complementing the soy and vinegar beautifully.
- 2 scallions, sliced: Offers a mild onion flavor and freshness.
- 2 cloves minced garlic: Infuses the sauce with aromatic warmth.
- 1 ½ teaspoons minced fresh ginger (or ½ teaspoon dried ginger): Adds a zesty spice that kicks the flavor up a notch.
- ¼ teaspoon red chili flakes: Provides gentle heat and a bit of excitement to the mix.
- 2 pounds boneless, skinless chicken breast: The star protein, cooking to tender perfection for shredding.
- 1 tablespoon cornstarch: Helps thicken the sauce for a luscious coating.
- 2 tablespoons cold water: Used to dissolve the cornstarch smoothly before adding it to the sauce.
- 2 tablespoons Kikkoman Rice Vinegar: For quick pickling the cucumber slices, adding crunch and tang.
- 2 teaspoons honey: Sweetens the pickling liquid slightly.
- 1 English cucumber, thinly sliced: Offers crisp, refreshing contrast to the rich chicken and sauce.
- 1 bag (8 ounces) tortilla chips: The crunchy base that holds all the delicious toppings.
- 3 ounces shredded Monterey Jack cheese: Melts beautifully and pairs wonderfully with the savory chicken.
- 1 cup finely chopped yellow bell pepper: Adds sweet crunch and vibrant color.
- Sesame seeds: For a nutty finish and extra texture.
- Sliced scallions: Brightens the dish with freshness and color.
- Cilantro: Adds herbal brightness and a pop of green.
- Extra sauce: To drizzle over and keep every bite flavorful.
How to Make Slow Cooker Asian Pulled Chicken Nachos Recipe
Step 1: Prepare the Slow Cooker Sauce and Chicken
Start by combining the tomato sauce, tomato paste, soy sauce, rice vinegar, honey, scallions, garlic, ginger, and red chili flakes right in your slow cooker. This blend sets the stage for incredibly savory and slightly sweet flavors that soak into the chicken as it cooks. Nestle the chicken breasts into this aromatic sauce and make sure they’re completely covered to absorb every bit of that deliciousness. Set your slow cooker to low for 6 hours or high for 2 hours, and let the magic happen.
Step 2: Shred the Chicken
When the chicken is cooked through and tender, remove it from the slow cooker and shred it using two forks. You’ll love how juicy and flavorful the meat is—this shredding makes the chicken perfect for piling onto tortilla chips.
Step 3: Thicken the Sauce
Mix the cornstarch and cold water until smooth, then stir this into the sauce left in the slow cooker. Turn the slow cooker to high and cook for an additional 5 to 10 minutes until the sauce thickens into a glossy, luscious coating. Reserve about a quarter cup of this sauce to drizzle on the finished nachos for an extra punch of flavor.
Step 4: Make Quick Pickled Cucumbers
While the sauce thickens, whisk together the remaining rice vinegar and honey in a shallow bowl. Add the thinly sliced cucumber and let them sit for about 10 to 15 minutes. These quick pickles add a crisp tang that balances the richness of the chicken and cheese beautifully.
Step 5: Assemble and Broil the Nachos
Spread out your tortilla chips on a baking sheet in an even layer. Sprinkle with shredded Monterey Jack cheese, then pile on the pulled chicken, pickled cucumbers, and chopped yellow bell pepper. Add a sprinkle of sesame seeds and sliced scallions if you like. Pop the tray under the broiler for 1 to 2 minutes until the cheese melts and bubbles to perfection. Remove carefully and get ready for the best bite you’ve had in a while!
How to Serve Slow Cooker Asian Pulled Chicken Nachos Recipe
Garnishes
Top your nachos with the fresh cilantro and scallions, plus a drizzle of the reserved thickened sauce to boost flavor even more. A sprinkle of sesame seeds adds a nice nutty crunch. These final touches not only make the dish stunning but also layer in fresh, bright flavors that balance the savory pulled chicken perfectly.
Side Dishes
This dish is hearty enough to stand on its own, but if you want to round out the meal, consider serving it with simple sides like an Asian-inspired slaw, steamed edamame, or a crisp cucumber salad. Light and fresh sides contrast nicely with the colorful, rich nachos and keep the meal balanced and exciting.
Creative Ways to Present
For a fun twist, serve the Slow Cooker Asian Pulled Chicken Nachos Recipe in individual small cast-iron skillets or on mini appetizer plates at parties. You can also layer the components in glass parfait cups for a deconstructed take—or set up a nacho bar where everyone can customize their own with additional toppings like jalapeños, pickled radishes, or a drizzle of spicy mayo.
Make Ahead and Storage
Storing Leftovers
Leftover pulled chicken and sauce can be stored in an airtight container in the refrigerator for up to three days. Keep the pickled cucumbers separate to maintain their crispness. When it’s time for round two, you’ll have all the components ready for a quick reheat and assembly.
Freezing
You can freeze the shredded chicken with sauce for up to two months. Portion it out in freezer-safe containers or bags for easy meals later on. Just thaw overnight in the fridge before reheating. The pickled cucumbers are best made fresh, so store them separately in the fridge.
Reheating
Reheat the pulled chicken gently in a skillet or microwave until warmed through, stirring occasionally to keep the sauce coated evenly. Then assemble your nachos fresh and melt the cheese just before serving. This keeps every bite juicy and delicious.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to be more tender and juicy, and they absorb flavors beautifully. Just adjust cooking time slightly if needed, but the slow cooker will do most of the work for you.
How spicy is this recipe?
This recipe has a gentle kick thanks to the red chili flakes, but it’s not overwhelmingly spicy. You can adjust the amount of chili flakes or add a fresh jalapeño if you want to turn up the heat.
Can I make the sauce without tomato paste?
Tomato paste adds richness and thickness, but if you don’t have it, you can use more tomato sauce or a bit of ketchup as a substitute. The flavor won’t be as intense, but the sauce will still be tasty.
Is it okay to skip the pickled cucumbers?
While they add a refreshing crunch and tang that balances the dish, you can skip or replace them with fresh sliced cucumbers or even pickled jalapeños if that’s your jam.
Can this dish be made in an Instant Pot?
Yes, you can use the sauté and pressure cook functions on your Instant Pot to speed things up. Cook the chicken on high pressure for about 15 minutes with the sauce, then shred and thicken the sauce using the sauté mode.
Final Thoughts
I can’t recommend the Slow Cooker Asian Pulled Chicken Nachos Recipe enough if you love dishes that are full of flavor but easy to prepare. It’s perfect for family dinners, game days, or just whenever you want a fun and satisfying meal with a twist. The combination of tender pulled chicken, vibrant pickled cucumbers, melty cheese, and crunchy chips is truly unforgettable. Give it a try—you’ll be so glad you did!
Print
Slow Cooker Asian Pulled Chicken Nachos Recipe
- Total Time: 2 hours 20 minutes (high) or 6 hours 20 minutes (low)
- Yield: 8 servings 1x
Description
These Slow Cooker Asian Pulled Chicken Nachos combine tender, flavorful pulled chicken simmered in a tangy, slightly sweet Asian-inspired sauce with crunchy tortilla chips, pickled cucumbers, melted Monterey Jack cheese, and fresh garnishes. Perfect for a crowd-pleasing appetizer or casual meal, this recipe is easy to prepare with minimal hands-on time thanks to the slow cooker.
Ingredients
Sauce and 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
- 1 ½ teaspoons minced fresh ginger (or ½ teaspoon dried ginger)
- ¼ teaspoon red chili flakes
- 2 pounds boneless, skinless chicken breast
Thickening Sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons Kikkoman Rice Vinegar
- 2 teaspoons honey
Pickled Cucumbers
- 1 English cucumber, thinly sliced
Nacho 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 (¼ cup)
Instructions
- Prepare the slow cooker sauce and chicken: In the slow cooker, combine tomato sauce, tomato paste, soy sauce, rice vinegar, honey, sliced scallions, minced garlic, fresh ginger, and red chili flakes. Stir to mix thoroughly. Add the chicken breasts and make sure they are covered evenly with the sauce. Cover the slow cooker with a lid.
- Cook the chicken: Set the slow cooker to low and cook for 6 hours, or set to high and cook for 2 hours until the chicken is tender and cooked through.
- Shred the cooked chicken: Remove the chicken breasts from the slow cooker and place on a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces.
- Thicken the sauce: In a small bowl, mix cornstarch and cold water to create a slurry. Add this mixture back into the slow cooker sauce and turn the heat to high. Cook for 5 to 10 minutes, stirring occasionally, until the sauce has thickened. Reserve ¼ cup of this thickened sauce for later use as an extra drizzle.
- Make the pickled cucumbers: In a shallow bowl, combine rice vinegar and honey. Add the thinly sliced cucumber and let it sit for 10 to 15 minutes to lightly pickle and soften.
- Assemble the nachos: On a baking sheet, spread out the tortilla chips in an even layer. Top evenly with shredded Monterey Jack cheese, shredded pulled chicken, pickled cucumbers, and finely chopped yellow bell pepper.
- Broil the nachos: Place the baking sheet under the broiler for 1 to 2 minutes, watching carefully, until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and sprinkle with sesame seeds, additional sliced scallions, fresh cilantro, and drizzle with the reserved sauce to add extra flavor. Serve immediately and enjoy!
Notes
- Use fresh ginger for the best flavor, but dried ginger works as a substitute if needed.
- Adjust the red chili flakes to your spice preference.
- If you prefer crispier chicken, you can broil the shredded chicken separately before assembling the nachos.
- Pickling cucumbers ahead of time enhances their flavor and saves time during assembly.
- Broil the nachos on a high rack and watch closely to avoid burning the chips.
- Prep Time: 20 minutes
- Cook Time: 2 hours (high) or 6 hours (low)
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Asian Fusion
