It's Sunday - and it's raining - and I'm feeling SUPER lazy. Lazy days call for easy dinners and it can't get any easier than these Crockpot Chicken Nachos! Depending on how much you want to make, add either 1 large or 2 smaller chicken breasts to your Crockpot. (Mine were frozen, just throw them in.) Cook on low for about 6 hours or high for around 3. Then shred and season. Layer up your chosen nacho toppings and pop under the broiler for a few minutes until bubbly. SUPER easy and SUPER tasty! Here's how I made mine.
Ingredients:
- 2 chicken breasts, fresh or frozen
- Chicken broth or water (enough to come half way up the chicken in the pot)
- Half a bag of tortilla chips
- 2 Cups Shredded cheddar cheese
- 4oz Can of Black Olives
- 16oz of Salsa
- 1 Can Black beans, rinsed
Directions:
- Spread out half the chips on a baking sheet sprayed with cooking spray.
- Cover with half of the toppings
- Spread a layer of chips on top and the rest of the toppings
- Broil until warm and bubbly
- Serve with more salsa, sour cream, avocados, etc.
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