Every time I look for a good chicken nacho recipe, I get flooded with crock pot dishes that seem to take all day. I don’t have time for that kind of nonsense! My belly wants some nachos now. This still takes a little time, but nowhere near the hours of waiting on a chicken in a slow cooker.
Southwestern Chicken Nachos Recipe
- 1 chicken breast
- 3/4 cup shredded cheese
- 1/2 cup corn and black bean salsa (try ours here)
- 1/2 cup black bean dip (try our dip recipe!)
- 1 tsp Adobo seasoning
- Tortilla chips (try our oven baked corn chips recipe!)
Instead of slow cooker chicken, we’re going to do a quick stovetop pulled chicken. In a pot, add your chicken breast and just enough water to cover on medium high. Add the adobo to this mixture. Cook uncovered and keep an eye on it. As the water level goes down, turn the chicken so it cooks evenly. When the water has thickened at the bottom and is just about gone, check for doneness. If close, cover and remove from heat. If still a way off from finishing, let cook it a little longer. It should take about 8-10 minutes and then 5 minutes resting covered.
When the chicken is rested, place it and the liquid in a large mixing bowl. The chicken will be tender and moist from boiling it. The color and flavor from the Adobo seasoning will give the slow cooker chicken look and taste.
Shred the chicken with two forks to the desired point (I was feeling lazy – you can shred more.)
Now, on a plate lay out your chips and begin to layer your nachos. First chips, chicken, cheese, salsa, and dollops of the black bean dip. If you can’t wait a few minutes, you could always place this in the oven to melt the cheese a bit… but remember, this is about accelerating the food in your belly process!