Slow Cooker Chicken Nachos

I’m not going to lie.  We love us some Mexican food.  I was thinking through my go to recipes last night and I counted at least 9.  And that was just off the top of my head.  The thing I love about Mexican food is that it doesn’t require a lot of fuss.  Usually, it doesn’t need a ton of pots and pans to make either.  I’ll be honest.  It’s been so hot around here lately, that I have wanted to be anywhere BUT my un-air-conditioned kitchen.  The problem with that is, well, we get hungry.  And when you’re hungry and hot, you tend to get HANGRY.  (That’s hungry + angry for you novices).  A wise person once said, “If you can’t stand the heat, get out of the kitchen.”  Well, that’s just what I’ve been doing.  How, you ask? Why, my good ole slow cooker, that’s how!  I made these chicken nachos for dinner last night and they were supercalifragilisticexpialidocious.  I got insulted when I asked my husband if they passed the test and only got one thumb up.  Then I realized it was because his other hand was busy shoving nachos in his mouth.  He then followed up by giving it 10 fingers and 10 toes up.  You’re going to love this.

Slow Cooker Chicken Nachos

Reach For:
2 chicken breasts
1 small or ½ a large jar of banana peppers
½ cup salsa
1 tsp ground cumin
1 tsp chili powder
2 garlic cloves, minced
1 large pinch of salt and pepper
1 (14.5 oz) can of pinto beans, rinsed and drained
½ cup corn (optional)
1 bunch of green onions
2 cups shredded cheese
sour cream
1 bag of tortilla chips

Mix salsa, spices, and banana peppers in the bottom of the slow cooker.  Place chicken in crock-pot and cover with mixture.  Cook on High for 3 hours or Low for 6 hours.  Shred chicken with kitchen shears or two forks. Stir beans and corn into mixture and cook for 1 more hour.  Place chips on a plate; use a slotted spoon to place chicken mixture on top.  Sprinkle cheese and scallions on top of nachos, and put a dollop of sour cream on top.

4 servings

Recipe Source:
Slightly Adapted From Bev Cooks

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