Cooked - Slow-cooker Chicken Nachos

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooker Chicken Nachos

4.0

1 kg (2 lb 3 oz) boneless, skinless chicken breast (see note 2 if you prefer to use thighs)

1 onion, finely diced

1 tbsp freshly minced garlic

2 tbsp tomato paste (concentrated puree)

1 tbsp chipotle in adobo

400 g (14 oz) canned diced tomatoes

2 tsp ground cumin

2 tsp sweet paprika

1 tbsp dried oregano

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp brown sugar

2 tsp sea salt flakes, plus extra to finish

1 tsp cracked black pepper

1 cup (200 g) corn kernels (fresh, frozen and thawed, or tinned – I used fresh)

Juice and zest of 1 lime

¼ cup (35 g) crumbled feta

½ cup (15 g) coriander (cilantro) leaves, finely chopped, plus extra leaves to garnish (optional)

1 tsp Tajin (or ½ tsp sweet paprika mixed with ¼ tsp sea salt flakes)

300 g (10½ oz) corn chips

250 g (9 oz) shredded Mexican cheese

¼ cup (60 g) sour cream

1 jalapeño, sliced (optional)

¼ tsp Tajin or sweet paprika, to finish (optional)

Place all of the slow-cooker chicken ingredients in the base of a slow-cooker.
Stir to combine the chicken with the spices and liquid.
Cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and shreddable.
Once cooked, use a ladle to remove half of the sauce (the chicken releases juices during cooking). Shred the chicken directly in the slow-cooker using two forks or tongs. Ladle the sauce back into the slow-cooker, until you have reached your desired consistency (I like to serve any leftover sauce on the side for extra drizzling and dunking!). Season the chicken to your liking with extra salt, if desired.
Combine the ingredients in a small bowl and set aside.
Preheat the oven grill (broiler) to high.
Spread the corn chips evenly across a baking tray or ovenproof dish. Sprinkle generously with the shredded Mexican chicken (see note 1 for quantities).
Cook under the grill for 6–8 minutes, or until the cheese is melted and bubbly.
Remove the nachos from the oven and top with the loaded corn topping, sour cream, sliced jalapeño and a sprinkle of Tajin/sweet paprika, if using.
Serve immediately and enjoy!

Course🍤Appetizer

Diets🥩Carnivore...

Category🧀Nachos

Cuisine🇲🇽Mexican

Occasions🏈Game Day🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 73 weeks ago

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