Crock Pot Shredded Chicken Nachos

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 lbs chicken breasts, boneless, skinless
• 1 (1 ounce) package taco seasoning mix
• 1 (15 ounce) can pinto beans, drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (4 1/2 ounce) can green chilies
• 2 tablespoons lime juice
• 1/4 cup low sodium chicken broth
• 10 ounces tortilla chips
• 4 ounces colby-monterey jack cheese, shredded
• 3/4 cup sour cream
• 3/4 cup salsa
• 1/4 cup green onion, chopped
• 1/4 cup black olives, sliced
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into 12 wedges

Recipe

• 1 place chicken thighs in 3 1/2 or 4-quart slow cooker. sprinkle with taco seasoning mix. top with beans, tomatoes, chilies, chicken stock and lime juice.
• 2 cover; cook on low setting for 7 to 8 hours. high setting for 4 hours.
• 3 just before serving, place all the recommended topping ingredients in individual serving dishes (cheese, sour cream, salsa, green onions, black olives, cilantro, and limes). remove chicken from slow cooker; place on large plate. mash beans in slow cooker. shred chicken with 2 forks; return to slow cooker and mix well.
• 4 to serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. top nachos with desired toppings. chicken mixture can be held on low setting for up to 2 hours.