Photo of Slow-cooker shredded-chicken nachos by WW

Slow-cooker shredded-chicken nachos

6 - 9
PersonalPoints™ per serving
Total Time
3 hr 45 min
Prep
25 min
Cook
3 hr 20 min
Serves
6
Difficulty
Easy
This recipe brings big flavor to big game days. With very little preparation, the slow cooker cooked the chicken to fork tender in time to shred and serve over crunchy corn tortilla chips. We create the compelling zesty flavor, by cooking the chicken in canned tomatoes with jalapeños instead of adding bottled salsa after the fact, meaning all the tang and bright flavors are actually IN the chicken. Make a double batch and use as taco filling, kid-friendly dinner, or for a larger crowd. By making your own tortillas, you are sure to have the warm, fresh crunch in each bite without worrying about stale chips. If the jalapenos are too hot, try some sauteed corn or black olive slices.

Ingredients

Ground cumin

1 Tbsp

Ancho chile powder

1½ tsp

Dried oregano

1 tsp

Table salt

½ tsp

Uncooked boneless skinless chicken breast

1¾ pound(s)

Sweet red pepper(s)

1 large, cut into 1 1/2-pieces

Canned diced tomatoes

14½ oz, petite-variety with jalapenos

Canned black beans

15 oz, rinsed and drained

Corn tortilla(s)

6 medium, 6-inches each

Cooking spray

6 spray(s)

Shredded reduced-fat Mexican-style cheese

1½ cup(s)

Light sour cream

6 Tbsp

Cilantro

cup(s), coarsely chopped

Pickled jalapeno peppers

cup(s), chopped, thinly sliced (optional)

Fresh lime(s)

1 item(s), cut into wedges

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 cup chicken mixture and 6 chips

Notes

If you prefer, sub store-bought tortilla chips for the homemade ones and swap plain non-fat yogurt for the sour cream (could impact the recipe's SmartPoint value).