Slow Cooked Shredded Chicken Nachos
Chicken slow cooked with Mexican spices topped over black beans and cheese, this nacho recipe is great on a week night to get the family to the table!
depends on crock pot size, just fill it up to cover the chicken
ground cayanne pepper
dried guajillo peppers
medium size bag
corn tortilla chips
can black beans
pico de gallo
Add chopped onions, garlic, chicken, seasoning, along with water and guajillo peppers in a crock pot. Let cook for 6-8 hours on low.
When the chicken is ready preheat the oven to 350. Mash up the avocado and mix in some pico de gallo to do a quick guacamole!
Drain the canned black beans
Take the chicken out a shred with a fork. It should fall apart with no resistance.
On a oven save plate, or cooking sheet, spread a layer of chips, then black beans then chicken.
Cover it all with shredded cheese and place in the oven.
Cook in the oven for about 15-20 minutes, serve with guacamole sour cream and salsa, I used some mango salsa. Enjoy!
Find the full recipe at: https://www.dadwithapan.com/slow-cooked-shredded-chicken-nachos/