HOW TO MAKE IT
INGREDIENTS: For the slow cooker chicken (you'll need about half of this for one pan of nachos): 1 1/2-2 lbs boneless skinless chicken breasts 1-2 teaspoons chili powder, to taste or preferred level of spice 1/2 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon pepper 16 oz. jar of your favorite salsa, mild, medium or hot, as desired 15 oz. can of black beans, drained and rinsed
INGREDIENTS: For the nachos about half of the slow cooker chicken one 13-16 oz. bag of tortilla chips 1 jalapeno pepper, thinly sliced (optional) 1/2 cup cherry or grape tomatoes, chopped 1 cup shredded sharp cheddar cheese 1/2 cup shredded Monterey Jack cheese Desired toppings such as salsa, sour cream, guacamole, Avocado Lime Cream (see below) etc.
INGREDIENTS: For the avocado lime crema: one avocado 1/2 cup plain Greek yogurt or sour cream 2 Tablespoons fresh lime juice Salt and pepper, to taste
Add the chicken breasts to the slow cooker, and season with chili powder, cumin, salt, and pepper. Pour the salsa over the top. Cover and cook on low for 6-8 hours. Shred the chicken, then stir in the rinsed and drained beans.
Start by spreading the chips on the sheet pan. Top with the chicken and black bean mixture. Sprinkle with jalapenos, tomatoes, or any other veggie toppings. Then add the cheese.
Bake your nachos in the oven at 400°F for 5-7 minutes.
Add additional toppings and enjoy! Add a simple salad for a full dinner!