Name: Slow Cooker Chicken Nachos
Yield: 6
Ingredients: 1 14 ounce can fire roasted tomatoes; 1 1/2 pounds fresh cherry tomatoes, halved; 1/2 cup red onion, chopped; 1 jalepeño, seeded and chopped (add another one if you like it spicy); 2 cloves garlic, chopped; 1/2 cup cilantro, chopped; 1 1/2 teaspoon salt; 1/2 teaspoon pepper; Juice of 1 lime; 1 1/2 pounds boneless skinless chicken breasts; 1 teaspoon salt; 1/4 teaspoon garlic powder; 1/8 teaspoon oregano; 1/8 teaspoon onion powder; 1/8 teaspoon cumin; Multigrain chips, I used Food Should Taste Good Multigrain chips; 1-1 1/2 cups shredded sharp cheddar cheese; 1 avocado, diced; 1/4 cup black beans; 1/2 cup chopped red onion; 1/4 cup corn; Chopped cilantro; Greek yogurt or sour cream

Description

Slow Cooker Chicken Nachos are a lightened up version of your favorite game day snack!

Ingredients

Scale

For the salsa

1 14 ounce can fire roasted tomatoes
1 1/2 pounds fresh cherry tomatoes, halved
1/2 cup red onion, chopped
1 jalepeño, seeded and chopped (add another one if you like it spicy)
2 cloves garlic, chopped
1/2 cup cilantro, chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
Juice of 1 lime

For the chicken

1 1/2 pounds boneless skinless chicken breasts
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon oregano
1/8 teaspoon onion powder
1/8 teaspoon cumin

For the nachos

Multigrain chips, I used Food Should Taste Good Multigrain chips
1–1 1/2 cups shredded sharp cheddar cheese
1 avocado, diced
1/4 cup black beans
1/2 cup chopped red onion
1/4 cup corn
Chopped cilantro
Greek yogurt or sour cream

Cook Mode Prevent your screen from going dark

Instructions

For the salsa

Place all the ingredients in a food processor or blender and pulse until well blended. Salt to taste.

For the chicken

Place the chicken in the slow cooker. Sprinkle chicken with the salt, garlic powder, oregano, onion powder, and cumin. Add enough salsa to just cover the chicken, and cook on high for 2 hours. In the last 30 minutes of cooking, remove chicken, shred, and return to slow cooker to finish cooking. You will have extra salsa. I use extra for topping the nachos, and store the rest in the fridge.

For the nachos

Preheat your broiler. Spread the chips out evenly on a large baking sheet. Sprinkle the cheese evenly over the chips. Place the baking sheet in the oven under the broiler until the cheese is melted, about 60-90 seconds. Watch carefully!
Remove from oven, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, and corn. Return the sheet to the broiler for another 30-60 seconds. Remove and add the cilantro, drizzle some extra salsa and a little bit of the greek yogurt “sour cream”. Serve immediately!

Notes

*To make the greek yogurt “sour cream”, simply mix greek yogurt with a couple tablespoons of fresh lemon juice.