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Slow-cooker Chicken Nachos

Slow-cooker Chicken Nachos

Slow-cooker Chicken Nachos is a fuss-free, flavour-packed meal featuring tender Tex-Mex chicken, crunchy corn chips and gooey melted cheese.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Tex-Mex
Servings 6 servings
Calories 590 kcal

Equipment

  • Slow Cooker
  • baking tray

Ingredients
  

SLOW-COOKER MEXICAN CHICKEN

  • 1000 g boneless, skinless chicken breast or thighs
  • 1 onion, finely diced
  • 1 tablespoon freshly minced garlic
  • 2 tablespoon tomato paste concentrated puree
  • 1 tablespoon chipotle in adobo optional
  • 400 g canned diced tomatoes
  • 2 teaspoon ground cumin
  • 2 teaspoon sweet paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 2 teaspoon sea salt flakes , plus extra to finish
  • 1 teaspoon freshly cracked black pepper

LOADED CORN TOPPING

  • 200 g corn kernels fresh, frozen and thawed, or tinned
  • 1 lime juice and zest
  • 35 g crumbled feta
  • 15 g coriander (cilantro) leaves finely chopped, plus extra leaves to garnish
  • 1 teaspoon Tajin or ½ teaspoon sweet paprika mixed with ¼ teaspoon sea salt flakes

NACHOS

  • 300 g corn chips
  • 250 g shredded Mexican cheese
  • 60 g sour cream
  • 1 jalapeño sliced, optional
  • 0.25 teaspoon Tajin or sweet paprika to finish, optional

Instructions
 

Preparation

  • 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. Shred the chicken directly in the slow-cooker using two forks or tongs. Ladle the sauce back into the slow-cooker to achieve desired consistency. Season with extra salt if desired.

Loaded Corn Topping

  • Combine the ingredients in a small bowl and set aside.

Assembling Nachos

  • Preheat the oven grill (broiler) to high.
  • Spread the corn chips evenly across a baking tray or ovenproof dish. Sprinkle generously with the chicken, then the shredded Mexican cheese.
  • 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!

Notes

Use thighs for a different texture if preferred.

Nutrition

Serving: 1servingCalories: 590kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 40mgCalcium: 15mgIron: 10mg
Keyword chicken, Delicious, easy, Family Dinner, Nachos, Slow Cooker
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