Slow Cooker Shredded Chicken Nachos
5
Points®
Total time: 3 hr 45 min • Prep: 25 min • Cook: 3 hr 20 min • Serves: 6 • Difficulty: Easy
To create zestier flavour, we cook the chicken using canned tomatoes with jalapeños instead of adding bottled salsa afterward.
Ingredients
Ground cumin
1 tbsp(s)
Light sour cream
6 tsp(s)
Ancho chili powder
1½ tsp(s)
Dried oregano
1 tsp(s)
Table salt
½ tsp(s)
Uncooked boneless skinless chicken breast
1¾ pound(s)
Red bell pepper
1 large
Canned diced tomatoes
14½ oz
Canned black beans
15 oz
Corn tortilla
6 medium
Olive oil cooking spray
6 spray(s)
Shredded reduced-fat Mexican-style cheese
1½ cup(s)
Cilantro
⅓ cup(s)
Pickled jalapeno peppers
⅓ cup(s), chopped
Lime
1 wedge(s)
Instructions
1
In a 5 quart or larger slow cooker, combine cumin, chile powder, oregano and salt; add chicken and toss to coat. Make sure chicken is in a single layer; top with red peppers and tomatoes. Cover and set heat to high; cook until chicken is fork-tender and cooked through, about 3 hours. Shred chicken with two forks in slow cooker; stir beans into slow cooker and cover to heat through, about 20 minutes.
2
Meanwhile, preheat oven to 425°F.
3
Lightly coat both sides of tortillas with cooking spray, stacking them as you go; cut stack into 6 wedges. Place wedges in even layer on a large rimmed baking sheet; bake until lightly browned and crisp, turning chips once halfway through baking, about 12 minutes. Cool chips in pan on wire rack.
4
Increase oven temperature to broil.
5
Move chips so they are close together on pan; spoon chicken mixture over top with a slotted spoon and sprinkle evenly with cheese. Broil 4 inches from heat until cheese melts and mixture is bubbly, about 1 minute. Garnish with sour cream, cilantro, pickled jalapeños and a squeeze of lime.
6
Serving size: 1 c chicken mixture and 6 chips
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.