When my husband is out of town and I need an easy meal that I know the kids will like, this is my go-to recipe. Not only does it come together fast, but it can be customized to each person’s preference. “Tyler, here’s your corner of the pan without beans. Adelyn, extra tomatoes? Be my guest! Clay, you want only cheese? Sure. Not fighting battles tonight.” Load these nachos with as many veggies or toppings as you want and enjoy! —Polly
Makes 8 servings
- 1/2 cup packed fresh cilantro, chopped
- 3/4 cup salsa
- Juice of 2 limes (about 1/4 cup)
- 4 garlic cloves, minced
- 2 tablespoons ground cumin
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- 3 pounds boneless, skinless medium chicken breasts
- 1 (13-ounce) bag tortilla chips
- 4 cups shredded cheddar cheese
- Optional toppings: Diced avocado, salsa, chopped tomatoes, chopped fresh cilantro, black beans, sour cream, shredded lettuce, etc.
Slow Cooker Instructions
Make it now:- In a small bowl, whisk together the cilantro, salsa, lime juice, garlic, cumin, salt, and red pepper flakes. (Freezing instructions begin here.)
- Place the chicken in the slow cooker and pour the sauce over the top.
- Cover and cook on Low for 2 1/2 to 3 1/2 hours or until cooked through. (The chicken is done when it is no longer pink inside and/or registers 165 degrees F internally.)
- Transfer the chicken to a cutting board and shred it or chop into bite-size pieces. Set aside.
- Position the top oven rack about 6 inches below the broiler. Preheat the broiler. Line two baking sheets with parchment paper or foil (or line one pan and work in two batches).
- Spread half the tortilla chips over each prepared pan. Top the chips with the shredded chicken, dividing it evenly, then sprinkle each pan evenly with 2 cups of the cheese.
- Broil the nachos, one pan at a time, for 2–3 minutes or until the cheese has fully melted.
- Top the nachos as desired and serve immediately.
