Chicken Nachos
These nachos were so simple and easy to make – and tasted great! Easy meal to throw together in the crock pot before taking off for the day.
2 pounds boneless, skinless chicken breasts
2 T. taco seasoning
1 (15 oz.) can black, pinto or kidney beans, drained
1 (14.5) oz. can diced tomatoes, undrained
1 (4.5 oz.) diced green chilies
2 T. lime juice (more needed to sprinkle on top if desired)
tortillas chips
shredded cheese
salsa
Additional toppings: guacamole, olives, sour cream
Place chicken in slow cooker and sprinkle with taco seasoning.
Top with beans, tomatoes, chilies and lime juice.
Cover and cook on LOW for 4 – 6 hours.
Remove chicken from slow cooker and shred with two forks.
If you want to thicken the sauce a little bit, smash some of the beans.
Original recipe says to mix chicken with all of the sauce in the crock pot. We thought that would be way too runny so we put the shredded chicken in a bowl and mixed in a desired amount of sauce. (We had enough sauce leftover to freeze and will put it over more chicken in the crock pot at a later date.)
To serve, spoon chicken mixture on top of chips. Sprinkle with cheese. Melt cheese under the broiler until melted.
Top with salsa. Tasted really good with lime juice sprinkled on top!
WEIGHT WATCHERS: The entire recipe EXcluding the chips and cheese is 42 PointsPlus. Add in the points for the cheese and chips that you use. Also add in the points for any of the toppings that you use.
