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Asian Chicken Nachos - a simple and flavorful appetizer perfect for parties, game day or any meal you want. Best of all, easy to make ahead in the slow cooker or the Instant Pot.

Asian Chicken Nachos (Instant Pot or Slow Cooker)

Asian Chicken Nachos – a simple and flavorful appetizer perfect for parties, game day or any meal you want. Best of all, easy to make ahead in the slow cooker or the Instant Pot.

Course Appetizer
Cuisine Asian
Keyword chicken nachos, game day appetizer, game day recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 681 kcal
Author Kelly

Ingredients

For the Cabbage Slaw:

  • 1/2 cup rice wine vinegar
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/4 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded Napa cabbage

For the Chicken:

  • 3/4 cup buffalo sauce
  • 1/3 cup Thai sweet chili sauce
  • 2 Tablespoons honey
  • 1 Tablespoon soy sauce
  • 1/4 teaspoon red pepper chili flakes or to taste
  • 1 1/2 pounds boneless skinless chicken breasts or thighs

For the Nachos:

  • 1 bag restaurant-style tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Sharp Cheddar cheese
  • 1/4 cup sliced pickled jalapenos
  • 1/2 cup freshly chopped cilantro leaves
  • lime wedges for serving

Instructions

For the Cabbage Slaw:

  1. In a medium, sealable bowl, combine the vinegar, sugar and salt, then add the carrots and cabbage.

  2. Cover the bowl and store in the refrigerator until ready to assemble the nachos.

To make the chicken in the slow cooker: Combine the buffalo sauce, sweet chili sauce, honey, soy sauce and red pepper flakes in the bottom of the slow cooker.

  1. Nestle the chicken in the middle, then coat with some of the sauce.
  2. Cook on low for 3-4 hours.

To make the chicken in the Instant Pot:

  1. Combine the buffalo sauce, sweet chili sauce, honey, soy sauce and red pepper flakes in the insert of the Instant Pot.
  2. Nestle the chicken in the middle, then coat with some of the sauce.
  3. Lock the lid in place and turn the heating valve to steaming. Press the MANUAL or PRESSURE COOK button on HIGH for 5 minutes. Allow the chicken to naturally release for 5 minutes, and then quick release the rest.
  4. Transfer to a cutting board and shred with two forks. Reserve the sauce for drizzling over the completed nachos.

Assemble the Nachos:

  1. Preheat the oven to 425 degrees.

  2. Line a large baking sheet with foil or parchment paper. Arrange half of the chips on the prepared sheet and top with half of the shredded chicken, then layer with half of each cheese.
  3. Top with another layer of chips and repeat the toppings.
  4. Broil or bake in the oven until the cheese is melted and bubbling, about 5 minutes.
  5. Remove the tray from the oven and top with the jalapenos, green onions, marinated cabbage, and fresh cilantro.
  6. Drizzle with the remaining marinade sauce from the chicken.
  7. Serve immediately with lime wedges.
Nutrition Facts
Asian Chicken Nachos (Instant Pot or Slow Cooker)
Amount Per Serving (1 serving)
Calories 681 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 8g40%
Cholesterol 81mg27%
Sodium 1844mg77%
Potassium 574mg16%
Carbohydrates 69g23%
Fiber 5g20%
Sugar 12g13%
Protein 32g64%
Vitamin A 1070IU21%
Vitamin C 9.1mg11%
Calcium 369mg37%
Iron 2.6mg14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.