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Spicy Chipotle BBQ Chicken Nachos with Melted Cheese
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Forks

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup barbecue sauce
  • 3 tablespoons minced chipotle peppers in adobo sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 8 ounces tortilla chips
  • 2 cups shredded cheddar cheese
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the barbecue sauce, minced chipotle peppers, garlic powder, and salt. Stir to coat the chicken evenly.
  • Cover and cook on low for 6 hours or on high for 3 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
  • Shred the chicken directly in the slow cooker using two forks and stir it into the sauce.
  • Preheat the oven to 400°F. Spread the tortilla chips in a single layer on a large baking sheet.
  • Spoon the shredded chicken evenly over the chips, then sprinkle the shredded cheddar cheese on top.
  • Bake for 8 to 10 minutes until the cheese is fully melted and bubbly.
  • Remove from the oven and top with green onions and cilantro. Serve with sour cream on the side.

Notes

For extra heat, stir an additional tablespoon of adobo sauce into the chicken after shredding. If the mixture seems dry, add a splash of water during the last hour of cooking. Leftovers reheat best in a 350°F oven to keep the chips from turning soggy.
Course: Appetizer
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Forks