Family-Sized Pulled Chicken Nachos
For game time, movie time, or party time, there’s nothing better than a plate of nachos for everyone to dig into. This hearty helping of nachos is made even better with a mound of delicious pulled chicken on top. A word of warning, though – serve it once and they’ll be asking for it again and again!
- Yield: 8 to 12 servings
- Prep Time: 25 minutes
- Cook Time: 3 hours 42 minutes
- When shredding chicken, place cutting board onto a rimmed baking sheet to catch any juices that may run out.
- The chicken breasts can be used either fresh or from frozen.
- To make clean-up easier, line baking sheet with parchment paper.
- 1 can (796 ml) diced tomatoes
- 1 can (156 ml) tomato paste
- 5 tsp (11 g) chili powder
- 5 tsp (23 g) dark brown sugar
- 1 tbsp (3 cloves) garlic, minced
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp (4 g) ground cumin
- 1 1/2 tsp (9 g) salt
- 1 tsp (1 g) dried oregano
- 1 tsp (4 g) onion powder
- 1 tsp (4 g) black pepper, freshly ground
- 1/2 tsp (3 g) garlic powder
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (1 g) cayenne
2 pcs (1031 g) large Sargent Farms boneless, skinless chicken breasts
- 3 cups (215 g) shredded cheddar
3 cups (270 g) shredded mozzarella
- 2 bags (600 g) tortilla chips
- 2 pcs (368 g) seeded, diced tomatoes
- 2 pcs jalapenos, thinly sliced
- 1 can (200 ml) sliced black olives, drained
- 1 diced avocado, large
- fresh cilantro, roughly chopped
- 1 cup (240 ml) sour cream
- In the pot of a large slow-cooker, combine the can of diced tomatoes (not drained), tomato paste, chili powder, dark brown sugar, minced garlic, apple cider vinegar, cumin, salt, dried oregano, onion powder, black pepper, garlic powder, smoked paprika, and cayenne until well blended.
- Place the Sargent Farms boneless, skinless chicken breasts into the mixture, ensuring the chicken breasts are covered by the sauce.
- Cover crockpot and cook on high for 3 hours or until chicken can be easily pulled apart. Remove chicken and place onto a cutting board. With the help of two forks, shred chicken. Place shredded chicken back into the mixture and cook for an additional 25 to 30 minutes, with the lid slightly ajar to allow steam to escape and to allow the sauce to be somewhat absorbed into the chicken. Turn off crockpot.
- Preheat oven to 350°F (°C).
- Toss the cheeses together.
- Spread a 1/3 of the chips onto a large baking sheet. Spoon 1/3 of the pulled chicken over the chips. Sprinkle the cheese evenly over the layer of chips. Sprinkle 1/3 of the sliced diced tomatoes, jalapenos, and olives over the cheese layer. Repeat until all the chips and pulled chicken are used up.
- Place baking s heet into the preheated oven. Bake for 10 to 12 minutes or until cheese is melted. Remove from oven and garnish with diced avocado, cilantro, and sour cream. Serve immediately.