Anita's Recipes

Anita's Recipes

Monday, October 14, 2013

Bean Pot Shredded Chicken Nachos

 (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)
Tortilla chips
Shredded cheddar cheese
Sliced jalapeno (optional)
Sliced olives (optional)
Sliced tomato (optional)
Salsa (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 microwave for 15 minutes. After cooked, shred chicken with two forks. Serve chicken over tortilla chips and top with your favorite toppings.

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