Shredded Chicken Nachos
I love this recipe because not only does it make great nachos, but it also is great to make for tacos or tostadas with the leftovers. I didn't mash my beans (personal preference). This is a simple but terrific meal. Recipe courtesy of Pillsbury Christmas 2009.
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INGREDIENTS
NutritionNachos
- 1 1⁄4ounces taco seasoning mix
- 15
- 14 1⁄2
- 4 1⁄2
- 2tablespoons lime juice
- 10
Toppings
- 1
- 3⁄4cup sour cream
- 3⁄4cup chunky salsa
- 4
- 1⁄4
- 2
- 1
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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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