Photo of Slow-cooker piled-high chicken nachos by WW

Slow-cooker piled-high chicken nachos

9
7
7
SmartPoints® value per serving
Total Time
2 hr 40 min
Prep
10 min
Cook
2 hr 30 min
Serves
6
Difficulty
Easy

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 2 tbs leaves to garnish

Skinless chicken breast

750 g

Tortilla chips

90 g

Grated light tasty cheese

¾ cup(s), (90g)

Tomato(es)

2 medium, finely chopped

Frozen corn kernels

1 cup(s), thawed (160g)

Avocado

1 medium, thinly sliced

Radish

4 medium, thinly sliced

Red onion

¼ small, thinly sliced

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  1. Combine salsa, chopped coriander, chilli powder, oregano, and a pinch of salt in a 4.5 litre (18-cup) slow cooker. Add chicken, turn to coat and arrange in a single layer. Cook, covered, on high for 2 ½ hours (or low for 5 hours) or until chicken is fork tender. Transfer chicken to a cutting board. With two forks, shred chicken. Return to slow cooker
  2. Preheat grill on high. Line a rimmed baking tray with foil. Make 6 even piles of chips, slightly overlapping, on prepared tray. Spoon chicken mixture evenly over chips and sprinkle with cheddar. Grill for 1 minute or until cheese is melted.
  3. Combine tomatoes, corn, remaining coriander and a pinch of salt in a medium bowl. Scatter corn mixture over nachos. Squeeze lime juice over nachos. Top with coriander leaves, avocado, radish and onion.