Slow-Cooker Shredded Chicken Nachos

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

  • prep time 15 min
  • total time 8 hr 15 min
  • ingredients 14
  • servings 12

Ingredients

Nachos

2
lb. (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
2
tablespoons lime juice
10
oz. restaurant-style tortilla chips

Toppings

4
oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4
cup sour cream
3/4
cup Old El Paso™ Thick 'n Chunky Salsa
1/4
cup sliced green onions
1/4
cup sliced ripe or green olives
2
tablespoons chopped fresh cilantro
1
lime, cut into 12 wedges
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/12 of Recipe without Toppings
    Calories
    360
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    650mg
    650%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    5g
    5%
      Sugars
    6g
    6%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    16%;
    Vitamin C
    14%;
    Calcium
    16%;
    Iron
    20%;
    Exchanges:
    1 1/2 Starch; 3 Lean Meat; 2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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