Slow Cooker Shredded Chicken Nachos Tell a Friend

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  • 1 tablespoons - ground cumin
  • 1 1/2 teaspoons - chile powder
  • 1 teaspoons - dried oregano
  • 1/2 teaspoons - salt
  • 1 3/4 pounds - boneless, skinless chicken breast
  • 1 - large red pepper, cut into 1-1/2 in pieces
  • 14 1/2 ounces - canned petite diced tomatoes w/jalapenos
  • 15 ounces - canned black beans, rinsed and drained
  • 6 - med corn tortillas, 6 in.
  • - cooking spray
  • 1 1/2 cups - reduced fat Mexican style cheese, shredded
  • 6 tablespoons - light sour cream
  • 1/3 cups - cilantro, coarsely chopped
  • 1/3 cups - pickled jalapeno peppers, chopped or thinly sliced
  • 1 - lime, cut into wedges
  • Directions:

    In a 5 qt 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 hrs. Shred chicken with two forks in slow cooker; stir beans into slow cooker and cover to heat through, about 20 mins. Meanwhile, preheat oven to 425. 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 mins. Cool chips in pan on wire rack. Increase oven temp to broil. 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 in from heat until cheese melts and mixture is bubbly, about 1 min. Garnish with sour cream, cilantro, pickled jalapenos and a squeeze of lime.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  American


    Serving size is 1 c chicken mixture and 6 chips, 5 purple

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    Posted On:

    August 18, 2020

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