Slow Cooker Shredded Chicken Nachos

5 from 1 ratings

Get together in the fast lane with a slow-cooked munchie. These shredded chicken nachos will change the way you look at your slow cooker. Click here for more of the 101 Best Slow Cooker Recipes

Servings

servings

Ingredients

2 pound (about 10) boneless skinless chicken thighs
1 (1 ounce ) package. taco seasoning mix, such as old el paso
1 (15-ounce) can pinto beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (4.5 ounce) can chopped green chiles old el paso
2 tablespoons lime juice
10 ounce restaurant-style tortilla chips
1 cup shredded colby-monterey jack cheese blend
3/4 cup chunky salsa, such as old el paso
1/4 cup sliced green onions
1/4 cup sliced ripe or green olives
1 lime, cut into 12 wedges
2 tablespoon chopped fresh cilantro
3/4 cup sour cream

Directions

Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
Cover; cook on Low setting for 7 to 8 hours.
Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.