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Shredded Chicken Nachos

Shredded Chicken Nachos
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Get together in the fast lane with a slow-cooked munchy.

Prep Time:
15 Min
Total Time:
8 Hr 15 Min
Makes:
12 servings
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INGREDIENTS
Nachos
2lb. (about 10) boneless skinless chicken thighs
1(1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1(15-oz.) can pinto beans, drained
1(14.5-oz.) can diced tomatoes, undrained
1(4.5-oz.) can Old El Paso® Chopped Green Chiles
2tablespoons lime juice
10oz. restaurant-style tortilla chips
Toppings
4oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4cup sour cream
3/4cup Old El Paso® Thick 'n Chunky Salsa
1/4cup sliced green onions
1/4cup sliced ripe or green olives
2tablespoons chopped fresh cilantro
1lime, cut into 12 wedges
DIRECTIONS
1.Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2.Cover; cook on Low setting for 7 to 8 hours.
3.Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
4.To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

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