Ingredients
Equipment
Method
- Start by placing the chicken breasts in your slow cooker. Pour in the chicken broth, then sprinkle the taco seasoning over the top. Combine with your hands for even flavor distribution.
- Cover and cook on low for about 6-7 hours or on high for 3-4 hours.
- Using two forks, shred the chicken right in the slow cooker, mixing it with the broth.
- On a large baking sheet lined with parchment paper, create an even layer of tortilla chips. Spoon the shredded chicken mixture over the top, followed by black beans, corn, jalapeños, and a generous layer of shredded cheese.
- Pop the baking sheet in your oven preheated to 400°F (200°C) for about 10-15 minutes, or until the cheese is bubbly and golden.
- Remove the nachos from the oven and serve hot with dollops of sour cream, chopped cilantro, and avocado or guacamole if desired.
Notes
This dish saved me time in the kitchen while entertaining and became a favorite among friends. Sharing delicious, homemade nachos creates lasting memories during the holiday season!
