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- 2 lbs boneless, skinless chicken breasts - 1 cup BBQ sauce (your choice of flavor) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 bag tortilla chips - 2 cups shredded cheddar cheese - 1 cup black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 avocado, diced - 1/4 cup green onions, chopped - Jalapeños, sliced (optional) - Sour cream, for serving (optional) If you need swaps, I have you covered. You can use chicken thighs instead of breasts. They add more flavor and stay juicy. For BBQ sauce, use a homemade blend. You can mix ketchup, vinegar, and brown sugar. This allows you to control the sweetness. If you want a vegan option, try jackfruit. It shreds similar to chicken. Swap cheese for a dairy-free version, like cashew cheese or nutritional yeast. For a crunch, use pita chips instead of tortilla chips. These nachos can fit many diets. To make them gluten-free, choose gluten-free tortilla chips. If you want a dairy-free dish, skip the cheese or use a vegan version. You can also add more veggies, like bell peppers or olives, for extra fiber. If you are watching calories, use less cheese or skip the sour cream. This way, everyone can enjoy these tasty nachos. First, gather your ingredients. You need 2 lbs of boneless, skinless chicken breasts, BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Place the chicken in the slow cooker. Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken. Pour one cup of BBQ sauce on top. Make sure the chicken is well-coated. Cover the slow cooker. Set it to low for 6-7 hours or high for 3-4 hours. Your chicken will become tender and easy to shred. Once time is up, it’s time to shred the chicken. Use two forks to pull the chicken apart right in the slow cooker. Mix it well with the BBQ sauce. This adds flavor to every bite. Now, let’s build your nachos. Preheat your oven to 350°F (175°C). On a large baking sheet, spread half of the tortilla chips. Layer half of the shredded chicken on top. Add half of the black beans and corn. Then, sprinkle half of the cheddar cheese. Repeat these layers with the rest of the chips, chicken, beans, corn, and cheese. Bake your nachos for 10-15 minutes. You want the cheese to melt and bubble. After that, remove the nachos from the oven. Top them with diced avocado, green onions, and jalapeños if you like. Serve with sour cream on the side for dipping. Enjoy your delicious nachos! To make the chicken tasty, use good BBQ sauce. I suggest a sauce with a nice balance of sweet and tangy. The spices add depth to the flavor. Garlic powder, onion powder, and smoked paprika work wonders. Always season well with salt and pepper. Let the chicken cook long enough so it shreds easily. This enhances the flavor when mixed with BBQ sauce. For best results, cook on low heat. To keep nachos crispy, layer them properly. Start with a layer of chips, then add the chicken and toppings. Avoid adding too much sauce on top. Use thick tortilla chips; they hold up better. You can also bake the chips before adding toppings. This extra step helps them stay crunchy. Serve the nachos right away for the best texture. Serve your nachos hot and fresh from the oven. Top them with diced avocado and chopped green onions for color and taste. Add sliced jalapeños for a spicy kick. A side of sour cream makes a great dip for those who want a cool taste. You can also add fresh cilantro for a touch of brightness. Enjoy these nachos as a fun meal or snack for gatherings! {{image_2}} You can change the whole taste by using different BBQ sauces. Sweet, tangy, or spicy sauces all work well. Try honey BBQ for a sweeter bite. For a smoky flavor, use a hickory BBQ. You can even mix sauces for a unique taste. This way, your nachos stay exciting every time you make them. Toppings can make your nachos extra special. Here are some ideas you can try: - Sliced olives for a briny kick. - Refried beans for added creaminess. - Fresh cilantro for a burst of color and flavor. - Diced tomatoes for a fresh touch. - Pickled onions for a tangy crunch. Feel free to get creative with your toppings. Each choice adds its own flair and flavor. If you love heat, add some spice! Jalapeños are a great start. You can use fresh or pickled jalapeños for varying heat levels. Want more? Try adding chili powder or cayenne pepper to the chicken while it cooks. For an extra kick, consider adding diced habanero peppers. Just remember, a little spice goes a long way! To store leftover nachos, place them in an airtight container. Make sure the nachos cool down first. This method keeps them fresh for up to three days in the fridge. If you want to avoid soggy chips, store the pulled chicken and nachos separately. To reheat your nachos, preheat the oven to 350°F (175°C). Spread the nachos on a baking sheet. Heat them for about 10 minutes or until the cheese melts again. You can also use the microwave, but the chips might get soft. If you have extra pulled chicken, freeze it for later use. Place the chicken in a freezer-safe bag. Squeeze out as much air as possible before sealing. The pulled chicken can last up to three months in the freezer. When ready to use, thaw it overnight in the fridge before reheating. Yes, you can use other meats! Pulled pork is a great option. You can also try beef or turkey. Just adjust cooking times as needed. For beef, cook longer for tenderness. Each meat brings its own flavor and texture. Experiment with your favorite! To prevent soggy nachos, layer your ingredients wisely. Start with a base of tortilla chips. Then, add the pulled chicken and other toppings in a way that keeps moisture away from the chips. Serve the nachos right after baking. You can also place a layer of cheese directly on the chips to act as a barrier. Yes, you can make these nachos in the oven! Begin by shredding your cooked chicken as usual. Preheat your oven to 350°F (175°C). Layer the chips, chicken, and toppings on a baking sheet. Bake for 10-15 minutes until the cheese melts. This method gives you crispy, delicious nachos! Enjoy every bite! You now know how to make tasty pulled chicken nachos. We covered key ingredients, ways to substitute them, and dietary needs. I shared step-by-step instructions, helpful tips for flavor, and ways to keep nachos crispy. We also discussed fun variations and storage tips to enjoy leftovers. Try these ideas in your kitchen. Explore flavors and toppings. You’ll impress your friends and family with these nachos!

Slow Cooker BBQ Pulled Chicken Nachos

Get ready to indulge in the ultimate comfort food with these Slow Cooker BBQ Pulled Chicken Nachos! This recipe is perfect for parties or family gatherings, featuring tender shredded chicken layered over crispy tortilla chips, topped with cheese, black beans, corn, and fresh toppings. It's easy to make and packed with flavor. Click through to discover the full recipe and elevate your nacho game today!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 cup BBQ sauce (your choice of flavor)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 bag tortilla chips

2 cups shredded cheddar cheese

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 avocado, diced

1/4 cup green onions, chopped

Jalapeños, sliced (optional)

Sour cream, for serving (optional)

Instructions
 

Place the chicken breasts in the slow cooker and season with garlic powder, onion powder, smoked paprika, salt, and pepper.

    Pour the BBQ sauce over the chicken, ensuring it's well-coated.

      Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and shreddable.

        After the cooking time, shred the chicken directly in the slow cooker using two forks, mixing it with the BBQ sauce.

          Preheat your oven to 350°F (175°C).

            On a large baking sheet, layer half of the tortilla chips, followed by half of the shredded BBQ chicken, half of the black beans, half of the corn, and half of the cheddar cheese.

              Repeat the layering with the remaining chips, chicken, beans, corn, and cheese.

                Bake in the oven for 10-15 minutes or until the cheese is melted and bubbly.

                  Remove from the oven and top the nachos with diced avocado, chopped green onions, and jalapeños if desired.

                    Serve immediately with sour cream on the side for dipping.

                      Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | Serves 6-8