Servings:
4
Prep:
10 min
Cook:
3 hr 30 min
Ingredients
Servings
- 2 Chicken Breasts
- 1 Cup Salsa
- 3 Tbsp Taco Seasoning
- ½ Cup Chicken Broth
- 1 Cup Salsa Con Queso
- ½ Bag Tortilla Chips
- 8 oz Shredded Mexican Cheese
Nutrition (per serving)
678
Calories
36g
Protein
38g
Fat
30g
Carbs
Steps
- Place chicken breasts in crockpot. Add chicken broth, cover with taco seasoning, cover and cook on high for 1 hour.
- Add half of salsa. Cover and cook on low for 2 hours, stirring occasionally.
- Shred chicken. Add the remainder of the salsa. Add salsa con queso. Stir mixture together.
- Cook on low for 30-45 minutes. If your mixture has too much liquid, cook on high in 10-minute increments, stirring occasionally until the texture is to your liking. Place approximately 10-15 chips on a plate. Add the chicken mixture on top of chips Add shredded cheese (any amount that you desire) to top of the nachos. To melt the shredded cheese, you can place the nachos in the microwave for 30-35 seconds.