Slow-Cooker Shredded Chicken Nachos

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

Nachos

lb. (about 10) boneless skinless chicken thighs

(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix

(15-oz.) can pinto beans, drained

(14.5-oz.) can diced tomatoes, undrained

(4.5-oz.) can Old El Paso™ Chopped Green Chiles

tablespoons lime juice

oz. restaurant-style tortilla chips

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

tablespoons chopped fresh cilantro

lime, cut into 12 wedges

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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.