Prep Time: 10 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 40 mins | Yield: 4 Servings
This recipe was made with the use of a crockpot! In just about 2 hours, this dish is ready for serving! Dinner with your loved ones will surely be amazing! I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! I can’t think of any reason why you shouldn’t give this recipe a try. It is super easy to make and insanely delicious. Try it now!
Ingredients:
1/2 c Chicken Broth
1 c Salsa Con Queso
1 8 ounces Bag of Shredded Mexican Blend Cheese
1/2 Bag Tortilla Chips
3 tablespoons taco seasoning
2 Boneless Chicken Breasts
1 c of Salsa, Mild, but you can use medium or hot if you prefer
Directions:
In a crockpot, lay the chicken breasts to the bottom.
Pour the chicken broth over the chicken breasts followed by the taco seasoning.
Cover and seal the crockpot, then cook the chicken for about an hour in a high setting.
Put 1/2 of the salsa, then stir until well incorporated. Cover and seal again, then cook for 2 more hours.
Use two forks to shred the chicken into small pieces. Add the rest of the salsa and salsa con queso, then stir to combine.
Cover and seal, then cook for another 30 minutes.
Turn the heat to high and cook for 10 more minutes.
Lay 15 chips onto a serving plate, then top each with the chicken mixture followed by shredded cheese.
Serve right away. Enjoy!
Notes:
Feel free to broil the nachos for about 35 seconds to melt the cheese.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Amount Per Serving: CALORIES: 558 | TOTAL FAT: 30g | SATURATED FAT: 13g | TRANS FAT: 0g | UNSATURATED FAT: 15g | CHOLESTEROL: 111mg | SODIUM: 1860mg | CARBOHYDRATES: 34g | FIBER: 4g | SUGAR: 6g | PROTEIN: 37g
Ingredients
- 1/2 c Chicken Broth
- 1 c Salsa Con Queso
- 1 8 ounces Bag of Shredded Mexican Blend Cheese
- 1/2 Bag Tortilla Chips
- 3 tablespoons taco seasoning
- 2 Boneless Chicken Breasts
- 1 c of Salsa, Mild, but you can use medium or hot if you prefer
Instructions
In a crockpot, lay the chicken breasts to the bottom.
Pour the chicken broth over the chicken breasts followed by the taco seasoning.
Cover and seal the crockpot, then cook the chicken for about an hour in a high setting.
Put 1/2 of the salsa, then stir until well incorporated. Cover and seal again, then cook for 2 more hours.
Use two forks to shred the chicken into small pieces. Add the rest of the salsa and salsa con queso, then stir to combine.
Cover and seal, then cook for another 30 minutes.
Turn the heat to high and cook for 10 more minutes.
Lay 15 chips onto a serving plate, then top each with the chicken mixture followed by shredded cheese.
Serve right away. Enjoy!
Notes
Feel free to broil the nachos for about 35 seconds to melt the cheese. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
