HOW TO MAKE IT
YIELD
6-8 servings
TYPE
Gluten Free
TIME
22 minutes
COURSE
Appetizer
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
1
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.
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2
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.
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3
Bake your nachos in the oven at 400°F for 5-7 minutes.
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4
Add additional toppings and enjoy! Add a simple salad for a full dinner!
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