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Slow-cooker shredded-chicken nachos

Slow cooker shredded chicken nachos

Total Time
3 hr 45 min
25 min
3 hr 20 min


Ground cumin

2 tsp

Chilli powder

1½ tsp, Mexican variety

Dried oregano

1 tsp

Skinless chicken breast

750 g

Red capsicum

1 medium, chopped

Canned diced tomatoes

1 400g can, (400g)

Canned black beans, rinsed, drained

1 400g can

Corn tortilla

6 small, (6 x 25g tortillas)

Extra light cheddar cheese

1½ cup(s), grated, (180g)

Light sour cream

cup(s), (80ml)

Fresh coriander

cup(s), coarsely chopped

Pickled jalapenos

2 tbs, sliced, drained


1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)


  1. Place spices and oregano in a 5.5L (22-cup) slow cooker. Add chicken, toss to coat and arrange in a single layer. Top with capsicum and tomatoes. Cover with lid. Cook on high for 3 hours or until chicken is fork-tender. Turn off power. Use 2 forks to shred chicken in cooker. Stir in beans. Cover with lid and stand for 15 minutes.
  2. Preheat oven to 180°C. To make tortilla chips, lightly spray tortillas with cooking spray. Cut each tortilla into 6 wedges. Spread wedges evenly over a large baking tray. Bake for 8-10 minutes or until lightly browned and crisp, turning them halfway through cooking time. Cool chips on tray
  3. Preheat an oven grill on medium-high. Bring chips close together on tray. Spoon chicken mixture over chips and sprinkle evenly with cheese. Cook under hot grill for 1-2 minutes or until cheese is melted and chicken mixture is hot. Serve topped with sour cream, coriander, jalapeños and a squeeze of lime.


TIP: Some corn tortillas contain wheat, while others don’t. Be sure to check the label if following a gluten-free diet.