CROCK POT CHICKEN NACHOS
For a crowd-pleasing appetizer or an easy dinner, turn on your slow cooker and walk away. These Crock Pot Chicken Nachos require only a few ingredients and about 10 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 6h10m
Number Of Ingredients 6
Steps:
- Spray slow cooker with nonstick cooking spray. Place chicken in bottom of slow cooker, sprinkle with taco seasoning, and pour salsa over top. Cook on HIGH for 2-3 hours, or on LOW for 4-6 hours. When chicken is finished cooking, shred with a fork and return to slow cooker.
- Keep chicken warm in slow cooker until ready to serve nachos.
- Place tortilla chips on a large serving platter (or a rimmed baking sheet). Spoon hot, shredded chicken over tortilla chips and top with shredded cheese. The cheese will melt from the heat of the chicken; or you can place the nachos under the broiler for a few minutes to get the cheese crispy and browned on top. Garnish with additional toppings of choice!
Nutrition Facts : Calories 409 kcal, Carbohydrate 25.3 g, Protein 36 g, Fat 18.3 g, SaturatedFat 7.8 g, Cholesterol 95.9 mg, Sodium 926.6 mg, Fiber 2.9 g, Sugar 0.1 g, ServingSize 1 /8 of the nachos, UnsaturatedFat 8.5 g
SLOW-COOKER SPICY CHICKEN NACHOS
Liven up the party-or at least the appetizer table-with nachos topped in a spicy, bubbly mix of chicken, cheese, black beans and more. Serve it straight from the slow cooker.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 3h
Yield 24
Number Of Ingredients 8
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
- Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
- Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
- Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
SLOW COOKER SPICY CHICKEN
I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don't measure spices, so my measurements are conservative.
Provided by shmeya
Categories World Cuisine Recipes Latin American Mexican
Time 4h15m
Yield 3
Number Of Ingredients 8
Steps:
- Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 7.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 392.1 mg, Sugar 3 g
SLOW COOKER RANCH CHICKEN NACHOS
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
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.
SPICY SHREDDED SLOW COOKER CHICKEN
This slow cooker shredded chicken can be made with thighs or breasts. It's great in tacos, fajitas, or anything you want to put with it!
Provided by RaeBear729
Time 4h10m
Yield 4
Number Of Ingredients 12
Steps:
- Place olive oil in the bottom of a slow cooker.
- Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper together in a small bowl.
- Rub chicken thighs with some of the spice rub and place in the slow cooker. Cover with chicken broth. Add remaining spice mixture and chipotle pepper in adobo and stir until incorporated. Mix in tomato paste.
- Cover and cook until chicken is no longer pink in the centers and juices run clear, on Low, 7 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
- When you're ready to serve, take chicken out and shred with forks. Place back in the sauce and toss to coat.
Nutrition Facts : Calories 267.3 calories, Carbohydrate 8.5 g, Cholesterol 87 mg, Fat 14.9 g, Fiber 2.9 g, Protein 25.8 g, SaturatedFat 3.6 g, Sodium 1363.4 mg, Sugar 3.2 g
SPICY CHICKEN NACHOS
Make and share this Spicy Chicken Nachos recipe from Food.com.
Provided by Chef Stephen McChes
Categories Chicken Breast
Time 1h
Yield 24 chips, 6 serving(s)
Number Of Ingredients 16
Steps:
- To prepare chicken, in a cup combine cumin, oregano, salt. coriander and red pepper. Sprinkle spice mixture on both sides of chicken.
- In 10-inch skillet over medium heat, add olive oil. Once oil is hot, cook chicken for 6 minutes or until no longer pink, turning once. If using chicken thighs, cook for 12 to 15 minutes or until tender and no longer pink, turning occasionally. Cool slightly, shred, and set aside.
- To prepare the bean topping, in a medium saucepan over medium heat, add olive oil. Once oil is hot, cook garlic and onion 5 minutes or until tender, stirring frequently. Add beans and picante sauce; heat through. With fork or potato masher, coarsely mash beans; set aside.
- To prepare the corn chips, heat oven to 400 degrees. Arrange corn tortillas on a large cookie sheet, overlapping slightly to fit. Bake 5 to 7 minutes or until crisp. Cool slightly.
- Arrange corn chips on a large oven-proof serving plate or in a large shallow baking dish. Spoon some bean topping on each com chip. Top with shredded chicken and cheddar cheese. Drizzle with picante sauce. Return to oven and bake 5 minutes or until heated through.
- Sprinkle with coriander.
Nutrition Facts : Calories 348.8, Fat 15.9, SaturatedFat 5, Cholesterol 52.5, Sodium 417.4, Carbohydrate 31.1, Fiber 7, Sugar 1.6, Protein 21.4
CHOPPED CHICKEN NACHOS RECIPE BY TASTY
Here's what you need: chicken breasts, olive oil, poultry rub, tortilla chips, roasted red pepper, black beans, green onion, garlic, black olive, colby jack cheese
Provided by Lindsey Morales
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Place chicken breasts in a pan and lightly coat with olive oil. Sprinkle rub over both sides of the chicken. I like to use Tony's Creole Seasoning, but it is a little spicy so be aware of how much you use or use your favorite rub if you don't want spicy.
- Place in the oven for 10 minutes or until a digital thermometer inserted in the thickest part of the chicken reaches 165°F.
- While the chicken is cooking, prepare the other ingredients. Chop the red peppers, rinse the black beans, slice the green onions including most of the green stem, finely dice the garlic, drain the black olives.
- Layer the chips on a baking sheet. Layer the veggies on top of the chips.
- When the chicken is done, allow to cool for 10 minutes. Place on a cutting board and chop into 1-inch pieces.
- Layer the chicken on top of the veggies. Evenly spread the cheese over the top.
- Heat the oven to broil and leave the top rack in the middle spot. You don't want to get too close to the top and accidentally burn the cheese before the rest of the dish heats up. Place the baking sheet in the oven and allow the cheese to melt and the veggies to get warm, about 5 minutes.
- Remove the pan from the oven. I like to use a wide spatula to cut through the chips and cheese to serve.
- Enjoy!
Nutrition Facts : Calories 977 calories, Carbohydrate 25 grams, Fat 69 grams, Fiber 7 grams, Protein 74 grams, Sugar 2 grams
CHICKEN NACHOS (SPICY)
This is a rather guessed out recipe. There is a restaurant near my house called Hector and Jimmy's where they make The Super Chicken Nacho which takes up about 1.5 feet by 1.5 feet and serves about 4 people...So I figured I'd take my best shot at it with a few modifications of my own.
Provided by ChefInChicago
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the 2 tablespoons vegetable oil into a frying pan and heat on medium heat for 2 minutes or until pan is warm.
- Add Chicken breasts to pan and add salt and pepper to your taste, cook chicken thoroughly so there is no pink in the middle of the breast.
- Once the chicken is thoroughly cooked preheat your oven to 350 degrees.
- Remove the chicken from the pan and cut the breasts into very small chunks.
- Optional Step: Once they are in small chunks if you want a better appearances, take to forks and stick the tines of one fork into the the other fork so they form an X shape over each piece of chicken and then spread the forks apart, this should basically'shred' the chicken into tiny little strips.
- Once your chicken is cut/shredded place the chicken back into the frying pan (still on medium) and let it warm again, once the pan is warm stir in the package of taco seasoning with 2/3 cups of water (as directed by the package).
- If you like hot nachos, put in some cayenne pepper (to taste) as well, careful though, it gets spicy quick.
- While the excess water is boiling off of the pan layer a cookie sheet with Tostitos (I also put a layer of aluminum foil under the chips so that all the extra melted cheese doesn't stick to the pan and create a huge hassle to clean later).
- Once your pan is layered with chips, spread half the bag of chedder cheese onto the chips.
- Now take the chicken out of the pan and layer it over the chips evenly.
- Next put the rest of the bag of cheese over the nachos.
- Now place this in the oven for up to 10 minutes, it might take less, just take it out when the cheese is melted.
- Now feel free to add whatever you like to your nachos, in my case it is all the ingredients above that are listed as optional, this should make a great appetizer or even a full meal, kids seem to love it.
Nutrition Facts : Calories 1034.5, Fat 66.3, SaturatedFat 19.7, Cholesterol 132.2, Sodium 1079.3, Carbohydrate 67.7, Fiber 5.6, Sugar 1.5, Protein 44.2
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