Prep Time: 10 mins | Yield: 4 Servings
I am so impressed by how this recipe turned out! At first, I had low expectations but once I got a bite of it, all those expectations suddenly changed! Oh, man, you are so in for a treat! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a blessed day, friends, and I hope you are all well today. Enjoy!
Ingredients:
2 Boneless Chicken Breasts
3 c of Salsa Mild, but you can use medium or hot if you prefer
3 tablespoons taco seasoning
½ c Chicken Broth
1 c Salsa Con Queso
½ Bag Tortilla Chips
1 8 ounces Bag of Shredded Mexican Blend Cheese
Directions:
In the bottom of a crockpot, lay the chicken breasts.
Pour in the chicken broth.
Sprinkle the taco seasoning over the chicken breasts.
Cover the pot and cook for about an hour on a high setting.
Add 1 ½ cups of salsa and stir until just mixed.
Cover the pot again and cook for another 2 hours on a low setting. Make sure to stir from time to time.
Use two forks to shred the chicken breasts into small pieces.
Add the rest of the salsa and stir until well mixed.
Add the salsa con queso and stir until well mixed.
Cover the pot again and cook for another 30 to 45 minutes on a low setting.
Arrange 15 chips onto a clean plate.
Ladle chicken mixture over the chips.
Sprinkle a generous amount of shredded cheese over the nachos.
Serve and enjoy!
Notes:
Heat for about 30 seconds if you want melted cheese.
Feel free to use a slow cooker for this. Just add everything and cook for about 6 to 8 hours on a low setting.
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