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3 Mouthwatering Slow-Cooker Nacho Ideas

Created January 10, 2017
See what happens when three hungry editors combine their favorite slow-cooker meat recipes with Food Should Taste Good tortilla chips.

Our editors found themselves in nacho heaven when they paired their favorite slow-cooked meats with Food Should Taste Good tortilla chips. Check out their flavor-packed recipes and perfect chip pairings for your next game day gathering or weekend get-together.


My friends and I are olive lovers, so of course I wanted to try the Food Should Taste Good Olive Tortilla Chips as nachos! I paired them with a little grated Swiss cheese (you could use mozzarella if you want something milder), the chicken and tzatziki from Betty’s Slow-Cooker Chicken Gyro Bowls recipe, and then topped it all off with Mediterranean-themed accompaniments like fresh parsley, cherry tomatoes, Kalamata olives, red onion and feta crumbles. Even if some of your guests aren’t huge olive fans, don’t worry—the flavor of the chips is super subtle with just a hint of green olive flavor. The tangy tzatziki sauce (which is so easy, I might start putting it on all my food) kicked everything up a notch. These Mediterranean-style nachos are not as heavy as traditional ones, so they’d be a great option if you’re serving lots of other food. – Dana Raidt, editor


Chips, meat and cheese go well together in almost any capacity, but when the chips are Food Should Taste Good Sweet Potato Chips, you’re in for a real treat. Using the Slow-Cooker Beef Brisket Tacos recipe for the meat, I topped the chips with brisket, nacho cheese, guacamole, black olives and just a dollop of plain Greek yogurt. The sweet potato flavor of the chips was subtle and complemented the flavors of the brisket perfectly. The chips were also sturdy enough to carry the weight of the brisket with ease, making their voyage to my mouth both effortless and delicious. – Megan McDougall, associate editor


I’m a sucker for buffalo chicken anything, so when I had the opportunity to use it in a nacho recipe, I was all over it. I slow-cooked the chicken overnight and added ranch and buffalo sauce according to our recipe for Slow-Cooker Buffalo Chicken Wraps the next day. Instead of using the mixture to fill wraps, I spread it over my favorite Food Should Taste Good Blue Corn Tortilla Chips—way better than regular tortilla chips if you ask me. Because the zesty flavor of the buffalo chicken was already a standout, I didn’t need to add much; I simply topped my nachos with shredded cheddar, blue cheese crumbles and green onions for a bit of color. They were devoured in ten minutes flat. – Claire Davidson, associate editor