Slow Cooker Chicken Nachos:
* 2 chicken breasts
* 1 jarred roasted red pepper
* 1/2 cup favorite salsa
* 1 tsp ground cumin
* 1 tsp chili powder
* 2 cloves garlic, minced
* 1 large pinch coarse salt and freshly ground pepper
* 1 (14.5 oz) can pinto beans, drained and rinsed
* 1/2 cup chopped cilantro leaves
* 1 scallion, finely sliced
* 1/2 avocado, diced (or the whole thing if you want!)
* 1 lime, for the juice
* 2 cups shredded cheddar cheese
* 1/2 bag favorite tortilla chips
In a slow cooker, place the chicken, roasted red pepper, salsa,
cumin, chili powder, garlic, and a pinch of salt and pepper. Cook on
high for three hours. (Or low for six.)
After three hours, take two forks and shred the chicken right in the
cooker. Add the pinto beans, toss to combine and cook an additional
hour. *if at this time you feel it needs to be a little more liquidy, by
all means, add a leetle more salsa.
Arrange the chips on a large platter. Spoon the chicken and bean
mixture over the chips. Sprinkle the cheese over the chicken. Pop the
platter under the broiler for a couple of minutes to the get the cheese
all browned and bubbly.
Remove the platter from the oven with your bare hands (kidding!) and
top with chopped cilantro, scallions and diced avocado. Give a good
squeeze of lime juice over the whole dang thing.
Then I found this recipe so we had to make BOTH!
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