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