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Slow-Cooker Shredded Chicken Nachos

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Ingredients

Nachos

  • 2 lb. (about 10) boneless skinless chicken thighs
  • 1 (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
  • 1 (15-oz.) can pinto beans, drained
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
  • 2 tablespoons lime juice
  • 10 oz. restaurant-style tortilla chips

Toppings

  • 4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
  • 3/4 cup sour cream
  • 3/4 cup Old El Paso™ Thick ‘n Chunky Salsa
  • 1/4 cup sliced green onions
  • 1/4 cup sliced ripe or green olives
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into 12 wedges

Instructions

  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.

Find it online: https://legenrecipes.com/recipe/slow-cooker-shredded-chicken-nachos/