Slow Cooker Dr Pepper Nachos

Yield: 6 servings

Take college-football fandom to a craveable new level with these Dr Pepper-loaded nachos. Inspired by #PepperPack ambassador Katelyn L. In partnership with Tasty.


  • ¼ cup ketchup
  • ¼ cup soy sauce
  • 1 can Dr Pepper
  • ¼ cup apple cider vinegar
  • ⅓ cup brown sugar
  • 4 cloves garlic, minced
  • 2 jalapeños, chopped
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1½ tablespoons salt
  • 1 teaspoon pepper
  • 4 boneless and skinless chicken breasts
  • Tortilla chips
  • 4 cups shredded cheese, assorted


    Minced cilantro
  • Sliced scallions
  • Diced tomatoes
  • Black olives
  • Sliced jalapeños
  • In a slow cooker, whisk together ketchup, soy sauce, Dr Pepper, apple cider vinegar, brown sugar, garlic, jalapeños, paprika, chili powder, salt, and pepper. Add chicken breasts. Cook on high for 2½ hours.
  • Remove chicken from slow cooker, and shred. Pour a little of the cooking liquid over the chicken, and toss.
  • Preheat oven to 375ºF.
  • In a large cast-iron skillet, arrange a layer of tortilla chips. Top with shredded chicken, then shredded cheese. Repeat layering of chips, chicken, and cheese until pan is full.
  • Bake for 5-7 minutes, until cheese is melted.
  • Remove from oven. Top with cilantro, scallions, tomatoes, olives, and jalapeños. Serve!