Slow-Cooker Shredded-Chicken Nachos



Total Time: 3 hr 45 min
Prep: 25 min
Cook: 3 hr 20 min
Serves: 6
Easy


This recipe brings big flavor to big game days. With very little preparation, the slow cooker cooked the chicken to fork-tender in time to shred and serve over crunchy corn tortilla chips. We create the compelling zesty flavor, by cooking the chicken in canned tomatoes with jalapeños instead of adding bottled salsa after the fact, meaning all the tang and bright flavors are actually IN the chicken. Make a double batch and use as taco filling, kid-friendly dinner, or for a larger crowd. By making your own tortillas, you are sure to have the warm, fresh crunch in each bite without worrying about stale chips. If the jalapenos are too hot, try some sauteed corn or black olive slices.
Ingredients:
  • 1 tbsp ground cumin
  • 1½ tsp ancho chile powder
  • 1 tsp dried oregano
  • ½ tsp table salt
  • 1¾ pounds uncooked boneless skinless chicken breast
  • 1 large sweet red pepper, cut into 1 1/2-pieces
  • 14½ oz canned diced tomatoes, petite-variety with jalapenos
  • 15 oz canned black beans, rinsed and drained
  • 6 medium corn tortillas, 6-inches each
  • 6 sprays cooking spray
  • 1½ cups shredded reduced-fat Mexican-style cheese
  • 6 tbsp light sour cream
  • ⅓ cup cilantro, coarsely chopped
  • ⅓ cup pickled jalapeno peppers, chopped, thinly sliced (optional)
  • 1 fresh lime, cut into wedges

Instructions
  1. In a 5 quart or larger slow cooker, combine cumin, chile powder, oregano, and salt; add chicken and toss to coat. Make sure chicken is in a single layer; top with red peppers and tomatoes. Cover and set heat to high; cook until chicken is fork-tender and cooked through, about 3 hours. Shred chicken with two forks in the slow cooker; stir beans into the slow cooker and cover to heat through, about 20 minutes.
  2. Meanwhile, preheat the oven to 425°F.
  3. Lightly coat both sides of tortillas with cooking spray, stacking them as you go; cut stack into 6 wedges. Place wedges in an even layer on a large rimmed baking sheet; bake until lightly browned and crisp, turning chips once halfway through baking, about 12 minutes. Cool chips in a pan on a wire rack.
  4. Increase oven temperature to broil.
  5. Move chips so they are close together on pan; spoon chicken mixture over top with a slotted spoon and sprinkle evenly with cheese. Broil 4 inches from heat until cheese melts and mixture is bubbly, about 1 minute. Garnish with sour cream, cilantro, pickled jalapeños, and a squeeze of lime.
  6. Serving size: 1 cup chicken mixture and 6 chips.

Notes
If you prefer, substitute store-bought tortilla chips for the homemade ones and swap plain non-fat yogurt for the sour cream (could impact the recipe's SmartPoint value).
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