Slow-Cooker Shredded-Chicken Nachos
10
Points®
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
1.5 tsp
Dried oregano
1 tsp
Table salt
0.5 tsp
Uncooked boneless skinless chicken breast
1.75 pound(s)
Red bell pepper(s)
1 large
Canned diced tomatoes
14.5 oz
Canned black beans
15 oz
Corn tortilla(s)
6 medium
Cooking spray
6 spray(s)
Shredded reduced fat Mexican-style cheese
1.5 cup(s)
Light sour cream
6 Tbsp
Cilantro
0.333 cup(s)
Pickled jalapeno peppers
0.333 cup(s), chopped
Lime
1 item(s)
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.