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Loaded Slow Cooker Chicken Nachos

Keyword: Snacks, Tailgating
Skill: intermediate
Servings: 1

INGREDIENTS

For the Chicken:

  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • ½ teaspoon of ground black pepper
  • 2 teaspoons of Kosher salt
  • 4 small chicken breasts
  • 1 tablespoon of olive oil
  • 2 cups of chicken stock

For the Salsa:

  • 6 small seeded and small diced vine ripe tomatoes
  • ½ peeled and small diced yellow onion
  • 2 seeded and small diced small jalapeños
  • 2 tablespoons of chopped fresh cilantro
  • Juice of 1 lime
  • Kosher salt and fresh cracked pepper to taste

For the Toppings:

  • 2 bags of corn tortilla chips
  • 1 ½ pounds of shredded cheddar cheese
  • 1 15-ounce can each of pinto and black beans, drained
  • 1 cup of sliced black olives
  • ½ cup of sliced green onions
  • ½ cup of chopped fresh cilantro
  • 1 peeled, seeded and medium diced avocado
  • 1 cup of sour cream
  • 1 cup of nacho jalapeños
  • 1 cup of chopped crisp cooked bacon

INSTRUCTIONS

  1. Preheat the oven to 400°.
  2. Chicken: Combine the spice in a small bowl and then use it to season the chicken generously on all sides.
  3. Heat the olive oil in a frying pan over medium-high heat and sear the chicken for 3-4 minutes on each side or until golden brown.
  4. Transfer the chicken to a slow cooker on high heat along with the chicken stock and cook for 4 to 6 hours or until the chicken easily pulls apart. keep warm.
  5. Salsa: Combine all of the ingredients in a large bowl and keep cool before serving.
  6. To Plate: Place the chips in a large oven safe platter and then sprinkle on the cheese and beans and then place it in the oven and cook for 10 to 15 minutes or until the cheese is completely melted and lightly browned.
  7. Remove the platter and top off with shredded chicken, additional toppings, and the chilled salsa.