For Undergrad, I went to NYU, one of the few schools in which the dorms are actual apartments (complete with a kitchen and all). Since I wasn't on a meal plan, I started my "cooking" during college. I put cooking in quotation marks because I'm not really sure what I created could be considered cooking. My meals were not complex by any standard....in fact, they were borderline pathetic in terms of culinary prowess.

One of my favorite things to make were Loaded Nachos - tortilla chips topped with seasoned ground beef, tomatoes, mountains of cheese etc., etc. I felt like a total chef at the time, thinking I was the best thing to happen to the kitchen since Julia Child.

Despite honing my culinary techniques over the last few years, I still adore the simplicity and tastiness of Loaded Nachos. So last night I decided to try and "spiff" up my nachos by doing a nice slow cooked Shredded Chicken on top. My husband and I destroyed an entire platter of said nachos, so needless to say, I felt like I needed to share this recipe with the world.

Enjoy!

Shredded Chicken Nachos

Prep Time
15 Minutes
Cook Time
5 Hour 10 Minutes
Total Time
5 Hour 25 Minutes
Yield
Serves 2-4

Ingredients

  • 3 Boneless Chicken Breast (Skin still on)
  • 1 Cup minced Onion
  • 4 sliced thin Garlic Cloves
  • 1/2 Cup Ketchup
  • 1 Tablespoon Honey
  • 5 T Jalapeno
  • 1 1/2 tsps Salt
  • 2 T Light Corn Syrup
  • 2 T Water
  • 1 Teaspoon Smoked Paprika
  • 1 Tablespoon Yellow Mustard
  • 8 oz shredded Cheddar Cheese
  • 1 Bag Tortilla Chips
  • 2 sliced thin on a bias Scallions
  • Handful minced Cilantro
  • 1 Cup Sour Cream

Directions

  • In a bowl, combine your onion, garlic, ketchup, honey, jalapeño, salt, light corn syrup, water, smoked paprika, and yellow mustard. Stir to combine. Place your chicken in a slow cooker in an even layer. Top the chicken with the sauce mixture, and cook for 5 hours on a low heat setting.
  • Once done cooking, remove the chicken from the slow cooker, discard of any skin, and shred the chicken. Place chicken in a bowl. Ladle out about 1 cup of the slow cooker liquid through a mesh strainer onto the chicken and toss.
  • Preheat your oven to 375 degrees. Line a baking sheet with nachos. Top with half your cheese, then top with the shredded chicken. Add the rest of your cheese on top. Cook in the oven for about 10 minutes. Remove from oven, top with scallions, tomato and cilantro. Serve with Sour Cream.