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Shredded chicken nachos with salsa

Shredded chicken nachos with salsa

Total Time
3 hr 35 min
20 min
3 hr 15 min
Definitely a winner amongst most family members, this nachos uses lean chicken without compromising on full Mexican flavour.


Skinless chicken breast

500 g


1 medium, chopped

Red capsicum

1 medium, chopped

Taco seasoning

30 g

Tomato-based salsa

1 cup(s), (220g)


2 medium, deseeded, chopped

Red onion

¼ medium, finely chopped

Fresh mint

¼ cup(s), coarsely chopped


½ medium, finely chopped

Lime juice

1 tbs

Multigrain tortilla

144 g, (3 x 48g tortillas), cut into triangles

Canned black beans, rinsed, drained

1 400g can, (1 x 400g can)

Extra light cheddar cheese

¼ cup(s), grated, (30g), shredded

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 2 minutes on each side, or until lightly browned. Transfer to a 5.5L (22 cup) capacity slow cooker. Stir in onion, capsicum, taco seasoning, salsa and 1/2 cup (125ml) water. Cover and cook on high for 3 hours or until sauce thickens and chicken falls apart.
  2. Meanwhile, to make salsa, place tomatoes, red onion, mint, apple and juice in a medium bowl. Season with salt and pepper and stir to combine. Cover and set aside in fridge until ready to serve.
  3. Preheat oven to 180°C. Line a baking tray with baking paper. Spread tortilla triangles evenly over prepared tray. Bake for 5-10 minutes, or until lightly browned and crispy.
  4. Remove chicken from slow cooker and use 2 forks to coarsely shred. Return shredded chicken to slow cooker with beans, stir to combine. Sprinkle with cheese and cook covered on high for 10 minutes. or until cheese is melted. Transfer chicken mixture to a serving dish and serve with salsa and tortilla chips.


TIP: Apple and mint adds a delightful freshness to this salsa, but try swapping in ½ mango and chopped coriander for an equally delicious combo.