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Slow Cooked Shredded Chicken Nachos

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 people
Chicken slow cooked with Mexican spices topped over black beans and cheese, this nacho recipe is great on a week night to get the family to the table!
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Ingredients

Chicken

  • 2 lbs chicken breast
  • 1 whole yellow onion coarsely chopped
  • 3 cloves garlic chopped
  • 8 cups water depends on crock pot size, just fill it up to cover the chicken

Seasoning

  • 1 tbsp chili powder
  • 2 tbsp paprika
  • 2 tbsp cumin
  • 2 tbsp salt
  • 1 tsp ground cayanne pepper
  • 3 whole dried guajillo peppers
  • 1 medium size bag corn tortilla chips

Nacho Stuff

  • 8 oz cheddar cheese grated
  • 16 oz can black beans
  • 8 oz sour cream
  • 8 oz mango salsa

Guac

  • 4 medium avocados
  • 2 tbsp pico de gallo

Instructions

  • Add chopped onions, garlic, chicken, seasoning, along with water and guajillo peppers in a crock pot. Let cook for 6-8 hours on low.
  • When the chicken is ready preheat the oven to 350. Mash up the avocado and mix in some pico de gallo to do a quick guacamole!
  • Drain the canned black beans
  • Take the chicken out a shred with a fork. It should fall apart with no resistance.
  • On a oven save plate, or cooking sheet, spread a layer of chips, then black beans then chicken.
  • Cover it all with shredded cheese and place in the oven.
  • Cook in the oven for about 15-20 minutes, serve with guacamole sour cream and salsa, I used some mango salsa. Enjoy!