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Slow Cooker BBQ Chicken Nachos
These slow cooker BBQ nachos are an easy weeknight meal or appetizer for a crowd.
Course
Main Course
Cuisine
American
Keyword
shredded chicken nachos
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
4
people
Calories
465
kcal
Author
Emily Grace
Ingredients
2
chicken breast
1/2
cup
BBQ sauce
2-3
tbsp
Chipotle sauce
(found in the Hispanic/Ethnic food section)
8
oz
Chipotle Cheddar cheese
(or Sharp White), shredded
Tortilla chips
Cilantro
roughly chopped
Red onion
sliced thin
Jalapeno pepper
sliced
Instructions
Place your chicken, BBQ sauce, and Chipotle sauce in the slow cooker on low for 4-6 hours.
When fully cooked, shred with a fork (in the slow cooker, with all the juices).
Preheat the oven to 425 degrees.
Fully cover a skillet or baking sheet lined with parchment paper with a layer of chips.
Top the chips with chicken and cheese.
Arrange another layer of chips, chicken, and cheese.
Top with jalapeno, onion, and cilantro.
Bake for 10-15 minutes, until cheese is bubbly.
Nutrition
Serving:
1
serving
|
Calories:
465
kcal
|
Carbohydrates:
30
g
|
Protein:
28
g
|
Fat:
25
g
|
Saturated Fat:
12
g
|
Cholesterol:
95
mg
|
Sodium:
879
mg
|
Potassium:
395
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
665
IU
|
Vitamin C:
0.9
mg
|
Calcium:
463
mg
|
Iron:
1.4
mg