Happy Friday, all!! I don’t know about you, but Friday is the one night of the week when I just want to go home after work and veg out. Well, maybe not the one night I want to, but the one night I am usually able to. And for me, this means I don’t want to spend a lot of time in the kitchen. I want something quick that I can throw together. And what is quicker than nachos?!?!
Full disclosure, though, these aren’t super quick if you make them all in one day…slow cooker part and all. However, if you throw the chicken in there in the morning, or even the night before, then that’s left is throwing all the goodies on top of chips and chowin’ down!!
I decided to use the idea from these Chipotle Beef Quesadillas, to make the chicken and it worked out fabulously! Those quesadillas are a household favorite of ours, so I figured we couldn’t go wrong.
I mixed up some guac, then piled on the cheese, shredded chicken, plops of guac and homemade salsa on top of some Central Market Veggie and Seed Blend Tortilla Chips and it.was.dinner! And it. was. GOOD. I wish I had made more, in reality. But alas there was none leftover.
Looking at the pictures now makes me reeeeealllly hungry. And I just had lunch an hour ago. Dagnabit!
Next time I should make margaritas to go with them. Yesssssss.
In the mean time, you should get this going in your crock-pot over the weekend. For realz.
Slow Cooker Chipotle Chicken Nachos
Ingredients
- 4 boneless, skinless chicken breasts
- 4-6 Tbsp adobo sauce (I use the crushed chipotles in adobo sauce, you can also use a combo of chipotles in adobo, diced with some extra sauce, if you prefer)
- 4 scallions, diced
- 1 cup of cilantro, divided
- juice of one lime
- 3 Tbsp salsa
- 2 avocados
- 2 Tbsp lime juice
- 1/2 Tbsp garlic powder
- salt and pepper, to taste
- Tortilla chips of choice
- 2 cups Mexi-blend shredded cheese
Preparation
- Place your chicken in the crock pot and top with chipotles and adobo sauce, scallions, 1/2 cup of the cilantro, lime juice, salsa and a good pinch of coarse salt and pepper.
- Cook on high heat for 2-3 hours, or low heat for 4-5 hours. Flip it every hour or so, if you are able.
- Meanwhile, make your guacamole. Place your avocados in a medium bowl and mash until there are no big lumps. Add lime juice, garlic powder, salt and pepper and stir to combine. Taste and adjust seasonings as you like (more lime juice and garlic powder never hurts!) Cover and refrigerate until ready to serve.
- When the Ā chicken is done, you can either stick a fork in there and shred the meat, or remove to a stand mixer and shred with the paddle attachment (my preferred method).
- Spread the chips out on your plate(s), top with shredded cheese, shredded chicken, spoonfuls of the guac and salsa, and extra cilantro, if you like.
That’s IT! How much easier could it get?? If you want the cheese melted before you put it on you can put the plate of chips/cheese in the micro for 15 seconds, but the heat of the chicken will most likely melt it for you š
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