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.
Provided by AmyZoe
Categories Chicken Thigh & Leg
Time 7h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 331.2, Fat 14.4, SaturatedFat 4.9, Cholesterol 78.8, Sodium 340, Carbohydrate 28.6, Fiber 5.5, Sugar 3.1, Protein 23.3
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