When I first made this recipe, I wasn’t sure how filling it would be, and if I’d consider it dinner…but after I was done putting on allllllll the toppings, it looked big enough to take over the world. I loooove a good batch of loaded nachos, and these are SO good!
** Original recipe found HERE.
SLOW COOKER CHICKEN:
2 pounds boneless, skinless chicken breasts
7 ounce can chipotle chiles in adobo sauce, chopped
28 ounce can diced fire roasted tomatoes
4 ounce can mild green chiles
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon oregano
8 ounces of tortilla chips (I love Siete, but any kind works)
1 (15.5 ounce) can black beans, drained
1 cup shredded cheddar cheese (plus extra for sprinkle on top)
plain greek yogurt
CHICKEN: Place the chicken breasts in the bottom of slow cooker. Top the chicken with the chopped chipotle peppers and the adobo sauce. Cook on high for 2 1/2 hours. Shred the chicken and return to slow cooker. Add the fire roasted tomatoes, green chiles, garlic, cumin and oregano to the slow cooker. Stir well. Cook on high for an additional 1 1/2 hours, until the liquid has been slightly absorbed by the chicken.
Once the chicken is cooked, preheat oven to 400 degrees. Place tortilla chips on an even layer on top of the pan. Top the chips with 1 cup of cheese and 1/2 of the beans. Use a slotted spoon to spread shredded chicken on top of the beans. Top the chicken with the remaining cheese and beans. Top the cheese and beans with more chicken. Place sheet pan in the oven for 5 minutes. Remove the pan from the oven. Top with whatever toppings you want!