Crock Pot Shredded Chicken Nachos

"I found this recipe on Pillsbury.com. This is a super, easy crock-pot meal. I was worried that the chicken would come out dry, so I altered the recipe by adding some chicken stock to it. I think that left the chicken moist, instead of dried out. I really hope you enjoy this recipe."
 
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Ready In:
8hrs 10mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies, chicken stock and lime juice.
  • Cover; cook on Low setting for 7 to 8 hours. High setting for 4 hours.
  • Just before serving, place all the recommended topping ingredients in individual serving dishes (cheese, sour cream, salsa, green onions, black olives, cilantro, and limes). Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
  • To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

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RECIPE SUBMITTED BY

I'm married with furbabies. I love to cook and spend time with my husband. We spend a lot of time cooking together.
 
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