Slow cooker shredded chicken nachos
6
Points®
Total time: 3 hr 45 min • Prep: 25 min • Cook: 3 hr 20 min • Serves: 6 • Difficulty: Easy
Ingredients
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
⅓ cup(s), (80ml)
Fresh coriander
⅓ cup(s), coarsely chopped
Pickled jalapenos
2 tbs, sliced, drained
Lime(s)
1 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Instructions
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.
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