Slow Cooker Ranch Chicken Nachos Food

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SLOW COOKER RANCH CHICKEN NACHOS



Slow Cooker Ranch Chicken Nachos image

I have a love/hate relationship with nachos. The love part? How can one not appreciate a giant platter of crunchy carbs topped with all the shredded meats and all the melted cheeses and spicy what nots and more crunchy do dads and cool, creamy sauces and salsas? It's a no-brainer. The hate part? My unruly lack of self control when it comes to all the things. This version is blanketed with a world of ranchy shredded chicken and green bell peppers, so there's just no way to prepare you or your mouth for what's about to happen.

Provided by Bev Weidner

Categories     appetizer

Time 4h15m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts
1 pound boneless skinless chicken thighs
1 green bell pepper, sliced
One 1-ounce packet (about 3 tablespoons) dried ranch dressing seasoning
1/3 cup chicken stock
1 bag tortilla chips (blue, yellow, whatever)
1 cup shredded Cheddar (about 4 ounces)
1/2 cup crumbled queso fresco
1/4 small red onion, thinly sliced (about 1/4 cup)
1 jalapeno, thinly sliced
1/2 cup fresh cilantro leaves
2 scallions, thinly sliced
Salsa and ranch dressing, for serving, optional

Steps:

  • Toss the chicken, bell pepper, ranch seasoning and stock in a slow cooker. Cook on high for 4 hours (or low for 6 to 8 if you need to!). Use two forks to shred the chicken then remove to a plate.
  • Preheat your oven to broil.
  • Spread out the chips on a large rimmed baking sheet. Top with the shredded chicken, bell pepper, both cheeses, red onion and jalapeno. Broil for a few minutes, until the cheese melts.
  • Top with the cilantro and scallions, and drizzle with the salsa and ranch dressing if desired.

SLOW COOKER RANCH CHICKEN



Slow Cooker Ranch Chicken image

This is a fabulous slow-cooker ranch chicken recipe that we have passed around to all our friends, especially those who have young children. It's wonderful for a cold winter night or a hot summer day when you don't want to turn on the oven. Serve it as a weeknight family dinner or for a large group. -Sonya Stark, West Jordan, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 8 servings.

Number Of Ingredients 7

2 pounds boneless skinless chicken breast halves
3/4 cup chicken broth
1 envelope ranch salad dressing mix
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed and softened
Hot cooked rice or noodles
Optional: Shredded cheddar cheese, crumbled cooked bacon and chopped green onions

Steps:

  • In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.

Nutrition Facts : Calories 267 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

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