Crock Pot Shredded Chicken + Nachos
Crock Pot Shredded Chicken + Nachos
Servings
4
servingsPrep time
10
minutesCooking time
2
minutesTotal time
2
minutesIngredients
1 1/2 pounds boneless skinless chicken breasts or boneless chicken thighs
1 14.5-ounce can diced tomatoes
2 tablespoons Just Spices Enchilada Seasoning
- Nachos:
4 cups tortilla chips
2 cups shredded Mexican cheese blend
¾ cup Pico de Gallo
1 cup Good Foods Guacamole
1 cup black beans
2 jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
Directions
- In a slow cooker, combine the chicken, diced tomatoes, Good Foods Chunky Guacamole, and Just Spices Enchilada Seasoning. Stir to combine.
- Cook on high for 2 hours.
- Shred the chicken using two forks.
- Preheat the oven to 400°F.
- Place the tortilla chips in a single layer on the prepared baking sheet. Top with the shredded chicken, and cheese.
- Bake until heated through and the cheese is melted, about 10 minutes.
- Remove from the oven and add Pico de Gallo, Good Foods Chunky Guacamole, black beans, jalapeños, and fresh cilantro.
- Enjoy! 😊
