Wednesdays are our crazy night of the week. Between gymnastics, tball, and church youth group, we don’t have time for dinner. It’s typically the day I use my slow cooker, and this week was no exception. Prep all your ingredients early in the day and all you have to do is assemble the nachos and pop them in the oven for 5 minutes.
Nachos are always a family favorite, and I typically let everyone top their cheese and chicken with their choice of toppings. These are also good for a party because you can make a lot at a time. Enjoy!
Double Decker Slow Cooker Nachos
serves 4-6
4 boneless, skinless chicken breasts
1 jar salsa
salt and pepper to taste
1 can black beans, drained and rinsed
2 cups shredded cheese
toppings: avocado, light sour cream, chopped cilantro, chopped green onions
To prepare chicken, place chicken breasts, salt and pepper, and salsa in the slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. Shred chicken for nachos.
To assemble the nachos, layer chips, chicken, and cheese in the bottom of a 9×13 baking dish. Top that layer with another layer of chips and cheese. Bake at 400 degrees for about 4 minutes, or until cheese is melted. Garnish with fresh avocado, sour cream, chopped cilantro, and chopped green onions.
