Independence Day Recipe: Slow Cooker Shredded BBQ Chicken Nachos

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Ingredients:

  • Organic chicken breasts (I usually do 6 at a time)
  • Borsari salt or any seasoned salt you like
  • Sweet and Smoky Barbecue Sauce
  • Corn chips
  • Shredded cheddar cheese
  • green onions
  • red peppers
  • sour cream
  • cilantro

Instructions:

  1. Season chicken generously, on both sides, and place in the slow cooker insert. Cover, and cook on LOW for 4 hours.
  2. After 4 hours, the chicken will be cooked through and tender. There will also be some juice and fat. I use tongs to take the breasts out and put them in a bowl. Use the tongs to shred the chicken. It should come apart with little effort. You can also use a stand mixer, use the paddle and 30 seconds later, you have shredded chicken. I add the chicken to freezer bags, and label with the date.
  3. To make the nachos, I toss about 1 to 2 cups of shredded chicken with barbecue sauce. Add a layer of chips and top with half of the chicken. Add cheese, peppers, green onions, and cilantro. Add another layer of chips and repeat. Place under the broiler until the cheese is melted. Top with sour cream.