Cooking Time:
6 hours on High or 8 hours on LowServings:
10-12
Ingredients
1 T. Garlic Powder1 T. Season Salt
1 T. Cumin
1 T. Chili Powder
1 tsp. Black Pepper
1 Small Onion - chopped
5 c. Chicken Broth
4 oz. Green Chiles, Canned, Diced
1 Chipotle Pepper - canned, chopped (just 1 pepper)
4 lbs. Boneless Skinless Chicken Thighs
1/4 c. Ranch Dressing
1 T. Sugar
1 T. Water
Tortilla Chips to cover platter
Shredded Colby Jack Cheese as needed
Toppings of your choice - such as Jalapeno's, black olives, sour cream, Guacamole and/or diced tomatoes
Our family loves Slow Cooker Chicken Nachos on game days! As it is easy, and yummy when its chow time!
- Combine garlic powder, season salt, cumin, chili powder and black pepper! (Take 1 T. of seasoning, and coat chicken.)
- Layer in the slow cooker, onion, chicken, green chiles, chipotle pepper and chicken broth.
- Cover. Cook on High for 6 hours, or 8 hours on Low.
- Remove chicken from broth and shred with two forks.
- Cover serving platter or large plate with Tortilla chips of your choice.
- Layer 2 cups of shredded chicken, shredded cheese, and any other toppings of your choice.
- Combine reserved seasoning with 1 T. sugar and 1 T. water. Drizzle over Nachos.
Note: You will have plenty of leftovers!
Happy Crocking!
XOXO,
Jenn
This may be a silly question, but after shredding the chicken, do you mix it back together with the onions/chilies in the crock pot, or were those things purely in there to season the chicken?
Hi Sheryl, You can reserve the broth, but I would not put the chicken back in, as it would make the nachos soggy. But if you don’t use all the chicken you would want to mix it back with the broth to keep it moist. This is actually a great question. Happy Crocking!