Slow Cooker Chicken Nachos

 

ngredients

SLOW-COOKER MEXICAN CHICKEN (SEE NOTE 1)

• 1 kg (2 lb 3 oz) boneless, skinless chicken breast (see note 2 if you prefer to use thighs)
• 1 onion, finely diced
• 1 tbsp freshly minced garlic
• 2 tbsp tomato paste (concentrated puree)
• 1 tbsp chipotle in adobo
• 400 g (14 oz) canned diced tomatoes
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tbsp dried oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 2 tsp sea salt flakes, plus extra to finish
• 1 tsp cracked black pepper

LOADED CORN TOPPING

• 1 cup (200 g) corn kernels (fresh, frozen and thawed, or tinned – I used fresh)
• Juice and zest of 1 lime
• ¼ cup (35 g) crumbled feta
• ½ cup (15 g) coriander (cilantro) leaves, finely chopped, plus extra leaves to garnish (optional)
• 1 tsp Tajin (or ½ tsp sweet paprika mixed with ¼ tsp sea salt flakes)

NACHOS

• 300 g (101/2 oz) corn chips
• 250 g (9 oz) shredded Mexican cheese
• ¼ cup (60 g) sour cream
• 1 jalapeño, sliced (optional)
• ¼ tsp Tajin or sweet paprika, to finish (optional)

Instructions

PREPARE THE SLOW-COOKER MEXICAN CHICKEN

1. Place all of the slow-cooker chicken ingredients in the base of a slow-cooker.
2. Stir to combine the chicken with the spices and liquid.
3. Cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and shreddable.
4. Once cooked, use a ladle to remove half of the sauce (the chicken releases juices during cooking). Shred the chicken directly in the slow-cooker using two forks or tongs. Ladle the sauce back into the slow-cooker, until you have reached your desired consistency (I like to serve any leftover sauce on the side for extra drizzling and dunking!). Season the chicken to your liking with extra salt, if desired.

PREPARE THE LOADED CORN TOPPING

1. Combine the ingredients in a small bowl and set aside.

ASSEMBLE THE NACHOS

1. Preheat the oven grill (broiler) to high.
2. Spread the corn chips evenly across a baking tray or ovenproof dish. Sprinkle generously with the shredded Mexican chicken (see note 1 for quantities).
3. Cook under the grill for 6–8 minutes, or until the cheese is melted and bubbly.

FINISH AND SERVE

1. Remove the nachos from the oven and top with the loaded corn topping, sour cream, sliced jalapeño and a sprinkle of Tajin/sweet paprika, if using.
2. Serve immediately and enjoy!