April 08, 2015

slow cooker bbq chicken nachos


Game day food?  Yes please!:)  Here are the chicken nachos that I had mentioned in a previous post, and they were amazing!!!  Best part?  The chicken cooks while you are busy with something else, and then you add a few toppings... and away you go!  They are so versatile and you could also add avocado, sour cream, black beans, spinach, etc.  I think you get the picture!

Servings 4-6
Total Time 3+ hours

  • 2 pounds organic skinless, boneless chicken breasts
  • 2 cups barbecue sauce
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 cups shredded cheese
  • 2 cups diced tomato
  • 1/2 cup chopped cilantro
  • 1 bunch green onions, chopped
  • 1 cup pickled jalapenos (optional)
  • 1-2 bags of tortillas chips


1.  Lay chicken breasts in the bottom of a slow cooker and pour in the barbecue sauce, chili powder, and cumin.  Toss once to combine so that the chicken is evenly coated in the sauce. Cover and cook on high for 3-4 hours, until the chicken is tender and cooked through. Shred the chicken using a fork.

2.  Preheat oven to 400 degrees F 

3.  Layer chips into the pan. Sprinkle evenly with the cheese. Bake for 8-10 minutes, or until cheese has melted.

5.  Remove from the oven and top with chicken, tomato, green onions, cilantro, and jalapenos (optional). 

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