Slow Cooker Shredded Chicken Nachos

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
  • 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
  1. 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.
  2. Cover; cook on Low setting for 7 to 8 hours.
  3. 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.
  4. 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.