Slow cooker shredded chicken nachos
8
Points®
Total time: 3 hr 45 min • Prep: 25 min • Cook: 3 hr 20 min • Serves: 6 • Difficulty: Easy
Nachos are perfect for chilling out, and slow cooking the topping makes things easier. We love throwing everything into the slow cooker, then heading off for a walk in the fresh air, content in the knowledge a yummy treat will be waiting for us on our return
Ingredients
Ground Cumin
1 tablespoon(s), level
Chilli Powder
1½ teaspoon(s), level
Oregano, Dried
1 teaspoon(s), level
Salt
½ teaspoon(s)
Chicken breast, skinless, raw
640 g
Red pepper
1 medium
Tinned Tomatoes
1 can(s), large
Black eyed beans, cooked
1 can(s), large, drained
Tesco Corn Tortilla Wraps
6 individual
Calorie controlled cooking spray
4 spray(s)
Half fat Cheddar cheese
180 g
Reduced fat soured cream
6 tablespoon(s), level
Coriander, fresh
1 tablespoon(s)
Tesco Sliced Green Jalapenos in Brine
2½ serving(s), drained
Lime
1 medium
Instructions
1
In the bowl of a large slow cooker, combine the spices and oregano. Add the chicken, season well, and toss to coat. Arrange the chicken in a single layer, then add the pepper and tomatoes. Cook on high, covered, for 3 hours, or until the chicken is tender and cooked through.
2
Transfer the chicken to a chopping board and shred using 2 forks. Return the meat to the slow cooker, then stir through the beans. Cover and cook for 20 minutes, until the beans are hot.
3
Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Mist both sides of the tortillas with cooking spray, then cut each into 6 triangles. Arrange the triangles on a large nonstick baking sheet in a single layer, then bake for 12 minutes, turning halfway, until crisp and golden.
4
Heat the grill to high. Pile the tortillas on a large baking tray, then spoon over the chicken and bean mixture. Scatter over the cheese, then grill for 1 minute, or until the cheese is melted.
5
Top the nachos with the soured cream, coriander and jalapeños, then serve with the lime wedges.
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