To make the chicken, place chicken in a crockpot, and cover with salsa and taco seasoning. Cover and cook on low for 4-6 hours. If you are using frozen chicken tenders, you can either thaw them first or increase the cooking time. Remove chicken from sauce, place on a cutting board, plate, or in a big baking dish, and shred using two forks. Put shredded chicken in a bowl and spoon sauce over chicken until chicken is moist and well-coated, but not swimming in sauce.
To make the nachos, preheat the oven to 350°F. Cover a cookie sheet with tortilla chips. Spread chicken evenly over the chips and top with shredded cheese. Bake in oven for 10 minutes until cheese is melted and chicken is heated through. Remove from oven, dish up individual servings, and top with desired toppings. And then go back for seconds, because you know you want to!
Recipe by Lulu the Baker at https://luluthebaker.com/oven-nachos-with-mexican-crockpot-chicken/