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Shredded Chicken Nachos

5 star rating
 

These awesome slow cooked chicken nachos can stay in the crock pot and people can come and go as they please. How convenient.

Submitted by: berfteagle

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Ingredients
  • 2 pounds boneless skinless chicken thighs
  • 1 package (1.25 ounces) taco seasoning mix
  • 1 can pinto beans, drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (4.5 ounces) chopped green chilies, undrained
  • 2 tablespoons lime juice
  • Tortilla-style chips
 
Method

Assorted nacho toppings, such as shredded cheese, sour cream, salsa, green onions, ripe or green olives, chopped fresh cilantro and lime wedges can be added if preferred. Place chicken thighs in 3-4 quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies and lime juice. Cover and cook on low 7-8 hours. Just before serving, remove chicken from slow cooker and place on a large plate. Mash beans in slow cooker. Shred chicken with two forks, return to slow cooker and mix well. To serve, have guests place chips on serving places and spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings.

 
Notes:

 
Number of Servings: 12
 
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