RECIPE: Slow Cooker Shredded Chicken Nachos

What do you do with a fully cooked rotisserie chicken that you had intended on eating right away but didn’t? Make an epic plate of zesty pulled chicken nachos, of course. It’s the perfect weekend meal (or snack) for the whole fam to enjoy! It serves 6 and is valued at 8 WW SmartPoints per serving (aka 1 c chicken mixture and 6 chips) for green and 5 for blue and purple.

Make sure you check out Nitty’s video above and then refer back to the full WW recipe below for all the ingredients and directions.

It takes about 25 minutes to prep and 3 hours and 20 minutes to cook, but since you’re just throwing the chicken into a slow cooker (or Dutch oven in Nat’s case), it’s like a no-brainer recipe that’s really easy to make.

And FYI before you begin - you can add bottled salsa to the nachos after you’ve plated them, but if you want a zestier flavour you should cook the chicken using canned tomatoes with jalapeños 💃🏼 You can also substitute store-bought tortilla chips for the homemade ones and swap plain non-fat yogurt for the sour cream but this could impact the recipe's SmartPoints value 😏

TRY IT OUT & ENJOY!

INGREDIENTS

  • 1 tbsp ground cumin

  • 6 tsps light sour cream

  • 1½ tsps ancho chili powder

  • 1 tsp dried oregano

  • ½ tsp table salt

  • 1¾ pounds uncooked boneless skinless chicken breast (or if you’re like Nat and have pre-cooked chicken that works too 😆)

  • 1 large sweet red pepper - cut into 1½" pieces

  • 14½ oz canned diced tomatoes

  • 15 oz canned black beans - rinsed and drained

  • 6 medium corn tortillas - 6" each

  • 6 sprays olive oil cooking spray

  • 1½ cups shredded reduced-fat Mexican-style cheese

  • ⅓ cup cilantro - coarsely chopped

  • ⅓ cup pickled jalapeno peppers - chopped, thinly sliced (optional)

  • 1 fresh lime - cut into wedges

DIRECTIONS

  1. In a 5 quart (or larger) slow cooker, combine cumin, chili powder, oregano and salt; add chicken and toss to coat. Make sure chicken is in a single layer; top with red peppers and tomatoes. Cover and set heat to high; cook until chicken is fork-tender and cooked through, about 3 hours. Shred chicken with two forks in slow cooker; stir beans into slow cooker and cover to heat through, about 20 minutes.

  2. Meanwhile, preheat oven to 425°F.

  3. Lightly coat both sides of tortillas with cooking spray, stacking them as you go; cut stack into 6 wedges. Place wedges in even layer on a large rimmed baking sheet; bake until lightly browned and crisp, turning chips once halfway through baking, about 12 minutes. Cool chips in pan on wire rack.

  4. Increase oven temperature to broil.

  5. Move chips so they are close together on pan; spoon chicken mixture over top with a slotted spoon and sprinkle evenly with cheese. Broil 4 inches from heat until cheese melts and mixture is bubbly (about 1 minute). Garnish with sour cream, cilantro, pickled jalapeños and a squeeze of lime (or whatever toppings you like!).

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