If you are like me, you will be a fan of quick and easy meals. Meals that don't really require a lot of effort. If it is a meal that basically cooks itself with minimal effort on your part, so much the better!
I can have days where I know I am going to be too busy to really cook. On days like that the slow cooker/crockpot is my best friend. I know that I can just throw something into it and get on with my day, no fuss, no muss.
I am a huge fan of Tex Mex flavors. I don't like them overly hot and spicy however. That's why this recipe is a great option. You can tailor the spiciness of it according to the spiciness of the ingredients you decide to use.
I also love nachos, and these have to be one of the simplest and easiest nachos ever invented. This fabulous, easy recipe yields deliciously tender and flavour-filled chicken in a rich, spicy and creamy tomato sauce, ready to ladle over crisp and salty tortilla chips.
When finished, just top with some rich melty cheese. The heat from the chicken will melt that cheese to ooey gooey, and they are ready to go.
These are fabulous when topped with traditional Nacho garnishes for eating. Sliced black olives, chopped peppers, sour cream, tomato salsa, guacamole, etc. All work very well. Pick your poison and tailer them to your own tastes!
Not a fan of tortilla chips? Ladle the delicious chicken mixture over cooked rice. Winner/winner chicken dinner!
WHAT YOU NEED TO MAKE CROCK POT CHICKEN NACHOS
Obviously you will need a crock pot. For the small batch that I have made I used my 2 1/2 quart mini casserole crock pot/slow cooker. I got it on Amazon and it is just the perfect size for a small family sch as mine.
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 1/2 cups (415g) tomato salsa (You can use mild or hot, depending on your family's tastes.)
- 1 1/2 TBS dry Taco Seasoning
- 1/4 cup (60ml) chicken stock
- 1/2 cup (138g) salsa con queso
To serve:
- half of a large bag of salted corn tortilla chips
- 1/2 cup (45g) grated jack cheese
- Toppings as desired (chopped spring onion, sliced black olives, chopped peppers, sour cream, etc.)
I wouldn't normally eat chicken two days in a row like this, but having used half a pack of chicken breasts yesterday for my curry, I had two breasts left and I didn't want to freeze them.
This way I got two tasty meals from it and two more meals to pop into the freezer, and I got to eat two completely different chicken dishes.
I used a medium store bought tomato salsa as well as a store bought salsa con queso. Both work very well.
I am not a huge fan of ready made spice mixes, so I always make my own taco seasoning. Its really a very easy thing to do.
To make your own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
Tastes so much better and you know there are no nasties in it like msg.
HOW TO MAKE CROCK POT CHICKEN NACHOS
Dinner really could not get any easier!
Place the chicken breasts in the bottom of your slow cooker. Sprinkle all over with the taco seasoning.
Whisk together 1 cup (275g)of the tomato salsa and the chicken broth. Pour over the chicken in the slow cooker. Cook on high for 1 hour.
Uncover and add the remaining salsa. Cover and cook on low for two hours.
Uncover. Using two forks shred the chicken. Stir in the con queso. Recover and cook for a further 30 - 45 minutes.
Divide your tortilla chips between two plates. Divide the chicken mixture between the two, scatter half of the cheese on top of each and serve immediately with your favorite nacho toppings.
When I say to serve this immediately, I really mean you want to be eating this almost as soon as you ladle it onto your tortilla chips. They will go soggy if you leave it to sit too long, but that is the same with any kind of topping I find.
About the only ones that don't go soggy are corn chips and they are not quite the same thing as tortilla chips.
As I said, this is also delicious served on top of cooked rice. Leftovers are also really great in quesadillas, or used as a delicious taco salad topping.
If you are as big a fan of Tex Mex flavors as I am, you might also enjoy the following:
TEX MEX SMASHED POTATOES - Potatoes boiled in the skin, smashed down on a baking tray. Drizzled with oil and Tex Mex seasonings, and then baked until golden brown and crispy edged. Delicious served with sour cream and chopped spring onions!
QUICK AND EASY BAKED CHICKEN TACOS - These are fabulous. Crispy corn tortilla taco shells, filled with a layer of refried beans, a delicious spicy, honey sweetened chicken filling. Topped with cheese and baked until everything is heated through and the cheese is all melty. Serve hot with your favorite taco fixings. You can actually prepare the chicken filling ahead of time, ready to fill and bake your tacos when you are ready to cook them. Delicious!
Yield: 2
Crock Pot Chicken Nachos
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This delicious simple supper with its spicy Tex Mex flavors cooks very easily in the crock pot, leaving you hands free to get on with other things. Serve hot with your favorite nacho toppings. This is a small batch recipe. To serve more people, simply double the ingredients.
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 1/2 cups (415g) tomato salsa (You can use mild or hot, depending on your family's tastes.)
- 1 1/2 TBS dry Taco Seasoning
- 1/4 cup (60ml) chicken stock
- 1/2 cup (138g) salsa con queso
To serve
- half of a large bag of salted corn tortilla chips
- 1/2 cup (45g) grated jack cheese
- Toppings as desired (chopped spring onion, sliced black olives, chopped peppers, sour cream, etc.)
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Sprinkle all over with the taco seasoning.
- Whisk together 1 cup (275g)of the tomato salsa and the chicken broth. Pour over the chicken in the slow cooker. Cook on high for 1 hour.
- Uncover and add the remaining salsa. Cover and cook on low for two hours.
- Uncover. Using two forks shred the chicken. Stir in the con queso. Recover and cook for a further 30 - 45 minutes.
- Divide your tortilla chips between two plates. Divide the chicken mixture between the two, scatter half of the cheese on top of each and serve immediately with your favorite nacho toppings.
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