Name: Shredded Chicken Nachos
Ingredients: 1 Tbsp. ground cumin; 1 ½ tsp. ancho chili powder; 1 tsp. dried oregano; ½ tsp. table salt; 1 ¾ lbs. uncooked boneless skinless chicken breast; 1 large sweet red pepper, cut into 1 ½" pieces; 14 ½ oz. canned diced tomatoes; 15 oz. canned black beans, rinsed and drained; 1 ½ cups shredded reduced-fat Mexican-style cheese; 6 Tbsp. light sour cream; ⅓ cup cilantro, coarsely chopped; ⅓ cup chopped pickled jalapeno peppers, thinly sliced (optional); 1 fresh lime, cut into wedges

Shredded Chicken Nachos

Slow Cookers

Ingredients

1 Tbsp. ground cumin
1 ½ tsp. ancho chili powder
1 tsp. dried oregano
½ tsp. table salt
1 ¾ lbs. uncooked boneless skinless chicken breast
1 large sweet red pepper, cut into 1 ½" pieces
14 ½ oz. canned diced tomatoes
15 oz. canned black beans, rinsed and drained
1 ½ cups shredded reduced-fat Mexican-style cheese
6 Tbsp. light sour cream
⅓ cup cilantro, coarsely chopped
⅓ cup chopped pickled jalapeno peppers, thinly sliced (optional)
1 fresh lime, cut into wedges

Directions

In a BLACK+DECKER® portable slow cooker, combine cumin, chile powder, oregano and salt; add chicken and toss to coat. Make sure chicken is in a single layer; top with red peppers and tomatoes.
Cover and set heat to high; cook until chicken is fork-tender and cooked through, about 3 hours. Shred chicken with two forks in slow cooker; stir beans into slow cooker and cover to heat through, about 20 minutes.
Spoon the chicken mixture over top of desired chips and sprinkle evenly with cheese. Broil 4 inches from heat until cheese melts and mixture is bubbly, about 1 minute. Garnish with sour cream, cilantro, pickled jalapeños and a squeeze of lime.