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    You are in: Home / Recipes / Crock Pot Shredded Chicken Nachos Recipe
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    Crock Pot Shredded Chicken Nachos

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    CyndiCB's Note:

    I found this recipe on Pillsbury.com. This is a super, easy crock-pot meal. I was worried that the chicken would come out dry, so I altered the recipe by adding some chicken stock to it. I think that left the chicken moist, instead of dried out. I really hope you enjoy this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies, chicken stock and lime juice.
    2. 2
      Cover; cook on Low setting for 7 to 8 hours. High setting for 4 hours.
    3. 3
      Just before serving, place all the recommended topping ingredients in individual serving dishes (cheese, sour cream, salsa, green onions, black olives, cilantro, and limes). 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Crock Pot Shredded Chicken Nachos

    Serving Size: 1 (475 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 774.2
     
    Calories from Fat 343
    44%
    Total Fat 38.2 g
    58%
    Saturated Fat 12.7 g
    63%
    Cholesterol 126.3 mg
    42%
    Sodium 810.4 mg
    33%
    Total Carbohydrate 61.6 g
    20%
    Dietary Fiber 11.2 g
    45%
    Sugars 5.8 g
    23%
    Protein 49.0 g
    98%

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