Slow cooker piled-high chicken nachos
1 jar, (1 x 300g jar)
1 tbs, Mexican variety
1 cup(s), chopped, plus extra leaves to garnish
Skinless chicken breast
90 g, gluten-free
Grated light tasty cheese
¾ cup(s), (90g)
2 medium, finely chopped
Frozen corn kernels
1 cup(s), thawed (160g)
1 medium, thinly sliced
4 medium, thinly sliced
¼ small, thinly sliced
1 medium, cut into wedges, to serve
- 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.
- 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.
- Top nachos with tomatoes, corn, avocado, radishes, onion and extra coriander leaves. Squeeze over lime wedges to serve.