My husband and I went to a new restaurant a few weeks ago and ordered some nachos for an appetizer. We were shocked when our waitress came out with a heaping platter of loaded nachos! After a few bites, I was almost too full for my actual meal! I have been thinking about those tasty nachos and decided to make some at home. They were fabulous!
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Slow Cooker Shredded Chicken Nachos Recipe:
(Makes 6-8 servings)
4-6 boneless, skinless chicken breasts (frozen or thawed)
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon brown sugar
2 cans Rotel tomatoes with green chiles (undrained)
Shredded cheddar cheese
Sliced jalapeno (optional)
Sliced olives (optional)
Sliced tomato (optional)
Sour cream (optional)
Place chicken breasts in the bottom of the slow cooker. In a small bowl, combine chili powder, garlic powder, onion powder, salt, pepper, brown sugar and both cans of Rotel tomatoes. Stir to combine and pour over chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours. After cooked, shred chicken with two forks. Serve chicken over tortilla chips and top with your favorite toppings.
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