Slow-Cooker BBQ Chicken Nachos

Tortilla chips piled with shredded barbecue chicken, cheese, corn, black beans, and sweet-hot jalapeños.

From Alexa's kitchen
Prep
3 hr
Cook
5 min
Total
3 hr 5 min
Serves
4
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Slow-Cooker BBQ Chicken Nachos

Method

  1. Place the chicken in a slow cooker and season with salt, pepper, paprika, garlic powder, and onion powder. Add about 80% of the BBQ sauce and drizzle over the honey, reserving the remaining sauce for serving.

  2. Cover and cook on high for 2 1/2-3 hours, until the chicken is cooked through. Shred with two forks.

  3. Heat the oven to 350°F.

  4. Spread the chips over two medium sheet pans. Top with shredded chicken, cheese, corn, black beans, and jalapeños. Add another light layer of cheese.

  5. Bake until the cheese melts, about 5 minutes.

  6. Drizzle with sour cream and the reserved BBQ sauce. Add any other toppings you like and serve.

Alexa's notes

Makes two medium sheet pans of nachos. Avocado, pico de gallo, guacamole, or caramelized onions also work as toppings!

  • chicken
  • nachos
  • slow cooker
  • bbq
  • dinner

With love, Alexa

With Love, Alexa Recipes from Alexa's kitchen

Slow-Cooker BBQ Chicken Nachos

Prep
3 hr
Cook
5 min
Total
3 hr 5 min
Serves
4
www.withlovealexa.us

Ingredients

Nachos

  • 1 family size bag tortilla chips

BBQ chicken

  • 2 large chicken breasts
  • 1 jar BBQ sauce, 12 oz, divided
  • Salt
  • Pepper
  • Paprika
  • Garlic powder
  • Onion powder
  • 2 tbsp honey

Toppings

  • 1/2 cup corn
  • 1/2 cup black beans
  • Shredded Mexican cheese
  • Trader Joe's Hot & Sweet Jalapeños
  • Sour cream, for drizzling
  • Reserved BBQ sauce, for drizzling
  • Avocado, pico de gallo, guacamole, or caramelized onions, optional

Method

  1. Place the chicken in a slow cooker and season with salt, pepper, paprika, garlic powder, and onion powder. Add about 80% of the BBQ sauce and drizzle over the honey, reserving the remaining sauce for serving.
  2. Cover and cook on high for 2 1/2-3 hours, until the chicken is cooked through. Shred with two forks.
  3. Heat the oven to 350°F.
  4. Spread the chips over two medium sheet pans. Top with shredded chicken, cheese, corn, black beans, and jalapeños. Add another light layer of cheese.
  5. Bake until the cheese melts, about 5 minutes.
  6. Drizzle with sour cream and the reserved BBQ sauce. Add any other toppings you like and serve.

Notes

Makes two medium sheet pans of nachos. Avocado, pico de gallo, guacamole, or caramelized onions also work as toppings!