Hot & Spicy Chicken Nachos
There should never be a reason to enjoy cheesy nachos recipes. Whether it is for a party, a appetizer, or just a snack, Hot & Spicy Chicken Nachos are always a treat. Make them today, guilt free.
Cooking MethodSlow Cooker
Ingredients
- For Chicken:
- 2 pounds chicken breasts
- 1 (16-ounces) jar of salsa
- 2 serrano peppers, chopped
- 6 garlic cloves, minced
- 1 packet of taco seasoning
- For Nachos:
- Tortilla chips
- Shredded cheese, to taste
- salsa, to taste
- sour cream, to taste
- olives, to taste
- peppers, to taste
Instructions
- Combine all of the ingredients for the chicken in the crock pot and cook for 6–8 hours or until the chicken easily falls apart.
- Remove chicken from the crock pot to shred. The chicken will easily shred apart with a little help from two forks.
- After shredding, put the chicken back in the sauce to keep moist until you are ready to serve.
- Preheat oven to 350 degrees F.
- On an oven safe platter or pan lay down as many tortilla chips as you can eat.
- Top with chicken and shredded cheese and stick in oven until the cheese melts.
- Take out of the oven and top nachos with all of the toppings you love. Try not to eat the whole plate!
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