Shredded Chicken Nachos

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READY IN: 7hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 3 1/2 quart to 4 quart slow cooker, place chicken thighs.
  • Sprinkle with taco seasoning mix.
  • Top with beans, tomatoes, chilies, and lime juice.
  • Cover and cook on low heat setting for 7 to 8 hours.
  • Just before serving, place topping ingredients in individual serving dishes.
  • Remove chicken from slow cooker and place on cutting board.
  • Mash beans with slow cooker.
  • Shred chicken with 2 forks and return to slow cooker to mix well.
  • To serve, have guests place tortilla chips on serving plates.
  • Spoon 1/2 cup chicken mixture onto chips.
  • Top nachos with desired toppings.
  • Chicken mixture can be held on low heat setting up to 2 hours.
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