Chicken Nachos

We found a recipe for chicken nachos awhile ago. It called for stuff we didn’t have and stuff we didn’t want in it, so we made up our own.

They are so yummy! We cook the chicken mixture in a small crockpot. We serve them with tostitos bite size tortilla chips, nacho cheese, sour cream, shredded Mexican cheese blend, and olives. We don’t usually have guacamole, but when we do it’s delicious! Sometimes we have salsa with it.

Here is the recipe:

• 1 can (14.5 oz.) Diced Tomatoes
• 1 can (7 oz.) Diced Green Chilies
• 1.5 lbs. Boneless Skinless Chicken Breast (2 half chicken breasts)
• 1/2 tbsp Onion Powder
• 1/2 tsp Chili Powder
• 1/2 tsp Ground Cumin
• 1/2 tsp Salt
• 2 quart crockpot

Drain water from diced tomatoes and green Chili’s. Add to a small crockpot. Add onion, chili, cumin, and salt and mix well. Set chicken on top and cover with lid. Cook on low for 3 hours and turn chicken over. Cook for 2 hours, then open and shred the chicken (you can use two forks or a hand mixer. **If you use the hand mixer make sure you cover the crockpot with a towel or something because it will splash hot liquid and you will get burned**). Replace lid and cook for at least another 2 hours, but you could go another 3 or maybe 4 hours. Then serve.

We serve it with:

• Tostitos bite size tortilla chips
• Lettuce
• Black Olives
• Nacho Cheese
• Sour Cream
• Shredded Cheese
• Guacamole

We hope you enjoy these as much as we do!

Here are some photos!