Pulled Chicken Nachos

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When you let chicken slow cook on the stovetop for a couple hours, it becomes tender and falls apart at the touch. And you know what's perfect to do with that tender chicken? Put it on top of chips, top it with cheese and melt it. Ooey, gooey, cheesy nachos are perfect for game day and are a snack everyone, young and old, will enjoy!

Printable Recipe

Ingredients

Chicken:

• 4 cups water
• 2 chicken bullion cubes
• 1 Guinness beer
• 4 tsp. garlic
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tbsp. oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 bay leaves
• 1/4 tsp. crushed red pepper
• 1.5 lbs. frozen, boneless, skinless chicken breasts

Nachos:

• 1 bag tortilla chips
• 2 cups Cheddar or Mexican blend cheese, shredded
• Guacamole
• Sour cream
• Salsa

Add water, bullion cubes, beer, garlic, chili powder, cumin, oregano, salt, pepper, bay leaves and red pepper to a Dutch oven over medium-high heat. Bring to boil. Lower heat to low and add the chicken. Cover and cook on low for 1.5 hours, stirring often.

Once chicken is done, shred with two forks.

Preheat oven to broil.

Place chips on a large baking sheet. Using a slotted spoon, scoop up the chicken and allow to drain, and then spread evenly over the top of the chips. Top with shredded cheese. Place under the broiler for 3-4 minutes or until cheese is melted.

Remove from the oven and top with desired amount of guacamole, sour cream and salsa. Serve immediately.

Source: SK Original