Bev Cooks is an excellent food blog filled with savory treats and sprinkled with the author’s quirky sense of humor.
This week she posted a wonderful recipe for savory and ever-so-easy to make Slow Cooker Chicken Nachos. It’s the perfect time of year for breaking out the slow cooker, and these nachos will make a wonderful treat for game days, lazy afternoons, and weekend Christmas decorating.
Here’s what you need:
* 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
And here’s Bev’s hillarious description of how to make the dish:
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.
Click here to see Bev’s wonderful photos of this dish in progress!