Illustration depicting a plethora of fresh cooking ingredients

Nacho Cups with Slow-Cooker Chicken

Prep time: 240 mins |Cook time: 30 mins |Total time: 270 mins |Serves: 12 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Nacho Cups with Slow-Cooker Chicken

Prep time: 240 mins |Cook time: 30 mins |Total time: 270 mins |Serves: 12 |

Nacho Cups with Slow-Cooker Chicken

INGREDIENTS

For the Slow Cooker Chicken:

  • 2 pounds chicken breasts
  • 1 tablespoon olive oil
  • 1.5 cups Cook's Medium Red Enchilada Sauce each sauce
  • 3 tablespoons brown sugar
  • 1 4 oz. can mild diced green chilies
  • drained
  • 1 14.5 oz. can diced tomatoes
  • drained
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 tsp EACH ground cumin
  • garlic powder
  • onion powder
  • 1/2 tsp EACH smoked paprika
  • dry oregano
  • pepper
  • 1 teaspoons liquid smoke
    1. Rub chicken breasts with oil and place in the bottom of your slow cooker
    2. crock pot., Add all of the remaining ingredients and cook on high for 2-4 hours or on low for 5-6 hours or until chicken is tender enough to shred. Check chicken's temperature with a meat thermometer and make sure it reads 165 degrees., Remove chicken to a cutting board, and let rest 5 minutes before shredding., Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid
    3. juices., Taste and add hot sauce to taste if desired.

For the Nacho Cups:

  • Street Taco-size corn tortillas
  • 1 cup Cilantro
  • 1 small can black sliced olives
  • 1.5 cups shredded cheddar cheese
  • Sour cream
  • Hot sauce to taste

DIRECTIONS

  1. Preheat oven to 400 degrees
  2. Warm 12 tortillas in the microwave to soften
  3. Place each tortilla in a muffin tin bake sheet and create a cup
  4. Fill each cup with your nacho ingredients. Start with a little cheese so the bottoms don't get soggy, then a spoonful of chicken, more cheese and black olives.
  5. Bake for 20 min or until you achieve desired crispness.
  6. Garnish with a dollop of cream cheese, cilantro and a sprinkle of hot sauce.

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