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Slow-Cooker Shredded Chicken Nachos

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Slow-Cooker Shredded Chicken Nachos
  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 12
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Get together in the fast lane with a slow-cooked munchy.

Ingredients

Nachos

2
lb. (about 10) boneless skinless chicken thighs
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1
(15-oz.) can pinto beans, drained
1
(14.5-oz.) can diced tomatoes, undrained
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
2
tablespoons lime juice
10
oz. restaurant-style tortilla chips

Toppings

4
oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4
cup sour cream
3/4
cup Old El Paso™ Thick 'n Chunky Salsa
1/4
cup sliced green onions
1/4
cup sliced ripe or green olives
2
tablespoons chopped fresh cilantro
1
lime, cut into 12 wedges

Directions

  • 1 Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
  • 2 Cover; cook on Low setting for 7 to 8 hours.
  • 3 Just before serving, place all topping ingredients in individual serving dishes. 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.
  • 4 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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe without Toppings
Calories
360
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
6g
30%
)
Cholesterol
65mg
22%
Sodium
650mg
27%
Total Carbohydrate
31g
10%
(
Dietary Fiber
5g
20%
,
Sugars
6g
)
Protein
24g
Daily Value*:
Vitamin A
16%
16%
Vitamin C
14%
14%
Calcium
16%
16%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 3 Lean Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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