Slow cooker piled-high chicken nachos
6
Points®
Total time: 5 hr 10 min • Prep: 10 min • Cook: 5 hr • Serves: 6 • Difficulty: Easy
There’s no pre-browning required in this easy recipe, simply toss ingredients in the slow cooker, set and forget. To serve, spoon the tender, spiced chicken over crispy tortilla chips and sprinkle with cheese for a fast finish under a hot grill. That’s it!
Ingredients
Tomato-based salsa
1 jar, (1 x 300g jar)
Chilli powder
1 tbs, Mexican variety
Dried oregano
2 tsp
Fresh coriander
1 cup(s), chopped, plus extra leaves to garnish
Skinless chicken breast
750 g
Tortilla chips
90 g, gluten-free
Light tasty cheese
¾ cup(s), grated, (90g)
Tomato(es)
2 medium, finely chopped
Frozen corn
1 cup(s), thawed (160g)
Avocado
1 medium, thinly sliced
Red radish
4 large, thinly sliced
Red onion
¼ small, thinly sliced
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Combine salsa, chilli, oregano and coriander in a 5.5L (22-cup) slow cooker. Add chicken, turn to coat and arrange in a single layer. Cover with lid. Cook on high for 2 hours 30 minutes (or low for 5 hours) or until chicken is fork tender. Transfer chicken to a cutting board, shred using two forks then return to cooker.
2
Preheat an oven grill on high. Spread tortilla chips over a large baking tray. Spoon chicken mixture evenly over chips and sprinkle with cheese. Grill for 1 minute or until cheese is melted.
3
Top nachos with tomatoes, corn, avocado, radishes, onion and extra coriander leaves. Squeeze over lime wedges to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.