BBQ Chicken Nachos- A simple recipe for to take your nachos to the next level. Serve with sour cream, guacamole and a garnish of green onions and enjoy!
A super easy recipe from The Peaceful Mom!
Ingredients
- 3 boneless skinless chicken breasts
- 1/2 bottle BBQ sauce (check ingredients to make sure it's gluten free)
- 1/2 14 oz. bag gluten free corn tortilla chips ( we like Santitas)
- 8 ounces shredded cheddar or Colby/Monterey Jack Cheese
- Sour cream and avocado for garnish if desired.
Instructions
- Place chicken breasts in crock pot.
- Cover with BBQ sauce and cook on low for 3-4 hours or until done. (Do not overcook or your chicken will be dry.)
- Shred chicken with a fork.
- Place tortilla chips on a cookie sheet in a single layer.
- Top with chicken and shredded cheese.
- Cook under the broiler for 3-4 minutes or until cheese is melted. (Watch carefully!)
- Serve with sour cream and avocado if desired.
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{ 4 comments… read them below or add one }
These look great and I’m going to make them tomorrow! One question though – are the chicken breasts frozen or thawed? Or does it make a difference?
I usually use thawed chicken but if you use frozen you can leave out the sauce and turn the crockpot on high for 1 hour, then pour on the sauce and turn it down to low for around 4 hours depending on your crockpot. When they are just about ready they will start smelling really yummy.
Great! I really enjoy your blog (I’m a new follower) and have already saved time, money and energy thanks to your tips. Keep up the good work!!
Yeah (jumping up and down for joy)!