Shredded Chicken Nachos

Total Time: 7 hrs 30 mins Preparation Time: 15 mins Cook Time: 7 hrs 15 mins

Ingredients

• Servings: 12
• 2 lbs boneless skinless chicken thighs
• 1 1/4 ounces taco seasoning mix
• 15 ounces pinto beans, drained
• 14 1/2 ounces diced tomatoes, undrained
• 4 1/2 ounces green chilies, chopped
• 2 tablespoons lime juice
• 10 ounces tortilla chips (restaurant style)
• 1 cup colby-monterey jack cheese, shredded
• 3/4 cup sour cream
• 3/4 cup chunky salsa
• 4 medium green onions, sliced
• 1/4 cup ripe olives or 1/4 cup green olives, sliced
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into 12 wedges

Recipe

• 1 in a 3 1/2 quart to 4 quart slow cooker, place chicken thighs.
• 2 sprinkle with taco seasoning mix.
• 3 top with beans, tomatoes, chilies, and lime juice.
• 4 cover and cook on low heat setting for 7 to 8 hours.
• 5 just before serving, place topping ingredients in individual serving dishes.
• 6 remove chicken from slow cooker and place on cutting board.
• 7 mash beans with slow cooker.
• 8 shred chicken with 2 forks and return to slow cooker to mix well.
• 9 to serve, have guests place tortilla chips on serving plates.
• 10 spoon 1/2 cup chicken mixture onto chips.
• 11 top nachos with desired toppings.
• 12 chicken mixture can be held on low heat setting up to 2 hours.