Make a great crock pot meal for the entire family to enjoy with this simple crock pot chicken nacho recipe.
Excellent Mexican is always in demand at my house. With continuing remodeling at my home and overload at the office with patients and ICD-10 coding, we were looking at possible ordering pizza for dinner. I had nothing planned, and it was midday already. But there was time for a short crock pot recipe with on-hand ingredients. So I present to you my version of crock pot chicken nachos.
I wanted this to come out spicy and not too wet. The chicken would release some moisture so only one can of Rotel, some dry spices, and the leave the top ajar for the last hour or so to dry out some more.
OK, the five might be a little generous, but we liked it.
I used my 3 1/2 qt crock pot. If you use a bigger pot, you should double the recipe. If you double the recipe, your should use a bigger pot.
Start with two medium size skinless boneless chicken breasts. These can be fresh or thawed of frozen.
In a smaller crock pot, mix one 10 oz can of Rotel with one tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
Nestle the chicken breast into the crock pot and spread the mixture over the breasts.
Cook on low for 5 hours. About 4 hours into the cooking remove the chicken breasts and shred.
Mix the chicken back into the liquid. Leave the top of the crock pot ajar to allow moisture to vent and finish the 5 hours total cooking time.
Spread over nacho chips and top as desired.
June 8, 2016