Friday, November 19, 2010

BBQ Pulled Chicken Nachoes

So, this is probably not good for you at all... but it is delicious!  As Matt jokes when I find something I really like "You just put that in your pregnancy craving bank."

Crockpot/slow cooker

BBQ sauce
Shredded cheese
Tortilla chips
Sour cream
Tomatoes, chives, etc. (any other taco-like fixings)

  1. Put chicken (depending on the number of people you're feeding) in the Crockpot/slow cooker cover with water, on low for 8 hours.
  2. Pull chicken out of the slow cooker once finished & shred using a fork.  (If you make more chicken that you plan on eating that evening, you can refrigerate the shredded chicken in a sealed container here.)
  3. Toss shredded chicken in BBQ sauce and reheat if the chicken was refrigerated.
  4. Place tortilla chips on the plate, top chips with the BBQ chicken and shredded cheese.
  5. Microwave until the cheese is melted (took about 45 seconds in our microwave).
  6. Top with any other toppings (heat if you want).
  7. Dip in sour cream if you choose and enjoy!


  1. I think you could potentially turn it into "football food" by using a baking sheet & heating a larger batch in the oven under broil for about 5-10 minutes until the cheese is melted. I think Matt is going to have me do that soon... haha!