An easy chicken nacho recipe combining shredded chicken made in the slow cooker with melted cheese and tortilla chips. This is a delicious and crowd pleasing game day appetizer or quick meal. Makes two half sheet pan of nachos.
Bring chicken breasts, salsa, chili powder, smoked paprika, ground cumin into the slow cooker, and cook on high for 3 hours.
Use fork to shred chicken. Stir to combine. Optional: add salt to taste
Pre-heat oven to 350℉.
Using a greased half sheet baking sheet (18' x 11'), spread our tortilla chips all over, followed by 1/2 of the shredded chicken and 1 cup of cheese.
Repeat Step 4 using another half sheet baking sheet.
Bake for 7-10 minutes, or until cheese is completely melted.
Top with diced tomatoes, jalapeños and/or other toppings.
Serve and enjoy!
Notes
Instructions for cooking chicken on stove top: Add chicken breast along with salsa and seasonings to a large pot, and bring to a boil on stove top. Cook on medium low for 15-20 minutes, or until chicken is fully cooked. Internal temperature of the chicken should be at least 165℉. It's ok to cook chicken for longer, but make sure it is on medium low/low heat so that chicken don't dry up. Shred chicken.To avoid sticking, greased baking sheet or line with aluminum foil or parchment paper.This recipe makes TWO half sheet pans of shredded chicken nachos.