Slow Cooker Shredded BBQ Chicken Nachos – Use your slow cooker to make smokey and sweet barbecue chicken. Pike high on nachos, melt with cheese.

I hope that you had a wonderful Mother’s Day. Mine was low-key and just how I like it. I stayed in my pj’s and cooked all day. The kids sat at the kitchen table and hung out with me and played with Legos as I worked. And everyone got along. No fighting over whose turn it was for anything. It was a Mother’s Day miracle!

We eat a ton of chicken at my house. It is one of the few things that everyone eats. It is also one of the things that I always buy organic. It is important to me that we eat organic chicken, but can be really expensive.

I have found the best way to get the most bang for my buck is to cook it in the slow cooker and shred it. I buy a few packages of chicken, season it well, and let it cook on LOW until it is falling apart. I take it out and shred it, and it is perfect. Obviously, you do not need to use organic chicken for this to work, I’m not debating organic/non-organic, just telling you why I started doing this.

I use it in soups, enchiladas, pasta, sandwiches, salads, and everything. I make a lot, freeze it in bags, and can just pull it out of the freezer when I need a quick dinner.

I made Sweet and Smoky Barbecue Sauce for Dixie Crystals and I love it. It takes 15-20 minutes to make and is so good. I was going to make chicken sandwiches, but I saw the chips in the cabinet and knew that nachos needed to be made instead. I made a version similar to my favorite BBQ chicken pizza and these were amazing. I had not made nachos in ages, and these were a welcome surprise.

Slow Cooker Shredded BBQ Chicken Nachos 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

How to Make // The Steps

Step 1: Season chicken generously, on both sides and place in the slow cooker insert.

Step 2: Cover, and cook on LOW for 4 hours.

Step 3: After 4 hours, the chicken will be cooked through and tender. There will also be some juice and fat. I put it out. I use tongs to take the breasts out and put them in a bowl.

Step 4: 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.

Step 5: I add the chicken to freezer bags and label them with the date, and I have chicken ready for soup, tacos, pasta, or anything you like.

Step 6: 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.