Shredded Chicken Nachos Recipe

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Essential Slow Cooker RecipesSalsa is a kitchen lifesaver, not just a pairing for chips. I make sure to have it stocked in the pantry at all times because I use it so often when cooking dinner. It makes for a wonderfully flavorful topping to a simple meal. Pick out a salsa according to your spice preference and get ready to dig in.

  • Yield: 4 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 6 Hours


  • 4 boneless, skinless chicken breasts
  • 1 (16-ounce) jar mild salsa
  • 1 (10-ounce) can Ro-Tel tomatoes
  • ½ small onion, diced
  • 1 (13-ounce) bag tortilla chips
  • 1 jalapeño, finely sliced
  • 1 (2.25-ounce) can sliced black olives
  • 1 (15-ounce) can black beans, drained
  • 2 cups shredded Mexican four-cheese blend
  • ½ green bell pepper, thinly sliced
  • Grated Oaxaca cheese, for garnish
How to Make It
  1. Spray the insert of a 6-quart slow cooker with cooking spray.
  2. Place the chicken breasts in the slow cooker. Pour the salsa and tomatoes over the top. Sprinkle with the diced onion.
  3. Cook on Low for 6 hours or on High for 3 hours. Remove the chicken from the slow cooker and shred the meat with two forks. Set aside.
  4. Preheat the broiler. Layer the tortilla chips in a cast-iron dish. Top with the chicken, jalapeño, black olives, black beans, four-cheese blend, and bell pepper. Broil until the cheese is melted and bubbling, about 5 minutes.
  5. Remove from the oven, top with the Oaxaca cheese, and serve.

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