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Slow-Cooker Shredded Chicken Nachos

slow-cooker shredded chicken nachos Entree Mexican
Slow-Cooker Shredded Chicken Nachos
  • Prep 15 min
  • Total 8 hr 15 min
  • Ingredients 14
  • Servings 12

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

March 1, 2018

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1/12 of Recipe without Toppings
Calories
360
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
6g
30%
Cholesterol
65mg
22%
Sodium
650mg
27%
Total Carbohydrate
31g
10%
Dietary Fiber
5g
20%
Sugars
6g
Protein
24g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
14%
14%
Calcium
16%
16%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 3 Lean Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Now famous nachos started with just a few humble ingredients in Mexico: tortillas and cheese. Nowadays, there seem to be endless variations of nachos: loaded nachos, beef nachos and shredded chicken nachos. Toppings are no longer limited to just cheese (though the cheese is so important—never leave out the cheese!). You can find ingredients like beans, tomatoes and sliced jalapeños stacked high on a big plate of nachos, much like this recipe! Though proteins like beef and chicken weren’t always a part of the original nacho recipes, they add some heartiness to the dish if you’re having a nacho dinner night or serving them to a big crowd at a party. This recipe makes it even easier to add flavorful chicken to these nachos by letting your slow-cooker do the work for you; let chicken cook in the slow cooker all day, and then assemble your nacho platter later. Now that you’re a nacho expert, try your hand at enchiladas next!

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