Ingredients
- ½ cup chicken broth
- 1 packet of taco seasoning or my homemade mix
- ½ cup diced onion
- 2 cloves minced garlic
- sea or kosher salt and fresh black pepper
- 1 pound boneless chicken breasts
- 14 - 16 ounces plain salted tortilla chips
- 2 cups sharp cheddar cheese white or yellow or a mix
- ½ cup sliced olives
- ½ cup diced tomatoes
- 1 tablespoon snipped scallions
Any other toppings you like:
- shredded lettuce
- diced onions
- pickled jalapenos
- diced fresh avocado
- black beans sprinkle these on before heating
For serving:
- sour cream
- guacamole
- salsa
Instructions
- In a 4 quart slow-cooker whisk the broth and taco seasoning together. Stir in the onion and garlic.
- Season the chicken with salt and pepper and nestle them into the slow-cooker.
- Cook 4 hours on high or 6 - 8 on low.
- Remove the chicken breasts to a cutting board and let them sit for 5 - 10 minutes.
- Cut or shred the chicken into bite-sized pieces. Add them back to the slow-cooker and toss with the juices.
- If the chicken is very juicy let it cook on high with the lid off to evaporate some of it off.
- On a large baking sheet or 2 medium sheets lay the tortilla chips out.
- Drop spoonfuls of the chicken over the chips. Sprinkle with cheese.
- Bake until the cheese is melted and the chips are hot 10 - 15 minutes.
- Top with the olives, tomatoes and scallions plus any other toppings you like.
- Serve with sour cream, guacamole and/or salsa.
Nutrition
Serving: 1grams