Let’s just file this under craziest sounding combo but most delicious dinner that we scarfed down in record time. I mean, nachos for dinner, who wouldn’t go nuts? But why stick with regular nachos (not that they aren’t awesome too!)? But these? These are loaded up with chicken that tastes like some sort of combo of your absolute favorite crispy and soy saucy Chinese dish and biting into a juicy pineapple all at the same time. Kinda salty, kinda sweet, kinda crispy and plenty juicy! Top it all off with a creamy melted cheese sauce. Then a crunchy sweet creamy coleslaw with large chunks of sweet and summery pineapple and finished off with a cool creamy and a tiny bit spicy Sriracha sour cream. Um, yes.
If I ever realized my dream of owning a food truck (not really, sort of, maybe?), this would be the first thing on the menu. It would sell out everyday, mostly because my family would be there to eat it. I mean you should have seen how quickly this platter of nachos was descended upon and destroyed!
Okay, now it’s time to walk you though all the options here. I will explain how you can keep it super simple when in a time crunch and still have an awesome dinner to how a few extra minutes can help you take it through the roof crazy good.
Option 1: The easiest and quickest finish is to remove cooked chicken from slow cooker, shred, then drizzle with just a bit of the cooking liquid from the crock and discard the remaining. Top with shredded cheese along with the slaw and Sriracha sour cream (those two items are a must!).
Option 2: Thicken the cooking liquid on the stove (directions in recipe) and use as a drizzle or toss chicken with sauce and then serve with shredded cheese and the slaw and sour cream.
Option 3: Go all out. Thicken the sauce, toss some of it with chicken, broil chicken to make it crispy. Make a melty (easy!) cheese sauce (worth it!) and then finally, of course, top with the pineapple slaw and Sriracha sour cream.
Check out the full directions in the recipe at the end of the post.
You can add a few sliced jalapeños on top, some fresh cilantro, really whatever you can think of that puts your own stamp on it. How will you serve your nachos for dinner?
- 2 pounds boneless skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup water
- 1/4 cup seedless black raspberry or blackberry preserves (preferable all fruit, no added sugar)
- 1 teaspoon Chinese chili garlic sauce
- 1 teaspoon jarred minced garlic
- 1/2 teaspoon jarred minced ginger
- 2 tablespoons cornstarch + 2 tablespoons water whisked together for a slurry
- 4 cups finely shredded cabbage (I used the pre shredded bagged mix)
- 1/2 cup mayo
- 15 ounces 100% juice pineapple chunks, juice drained and reserved
- 1 tablespoon reserved juice from above
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped fresh cilantro
- salt & pepper to taste
- 3/4 cup sour cream
- 2 teaspoons Sriracha sauce
- 1 teaspoon lime juice
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk (I used whole)
- 8 oz block monterrey jack cheese shredded
- salt to taste
- Place chicken in slow cooker
- In separate bowl or mixing cup whisk together all sauce ingredients
- Pour over chicken
- Cover and cook on high for 3-4 hours or low for 6-8
- Remove chicken to a large bowl and shred with forks
- *See notes above about other quicker finish options*, otherwise..
- Pour remaining cooking liquid into a sauce pan
- Bring to a boil and let continue to cook for 4-8 minutes until it reduces by about half and will coat a spoon
- Pour a few ladles of sauce over the chicken until coated but not swimming (discard extra sauce)
- Place chicken on a foil lined cookie sheet and broil in oven for 4-8 minutes until the ends start to crisp up, watching closely so it doesn't burn
- Remove from oven and serve or return to crock on warm setting
- Place cabbage and pineapple in a large bowl
- Whisk together remaining ingredients and then toss with slaw until well coated
- Refrigerate until ready to serve
- Whisk together all ingredients until well blended
- Refrigerate until ready to serve
- Melt butter in saucepan over medium high heat
- Sprinkle in flour and quickly whisk with butter for 1-2 minutes to cook out the flour taste but be careful not to burn
- Slowly whisk in milk to create a smooth sauce
- Let come to a low boil while whisking for 4-6 minutes or until it thickens
- Remove from heat and stir in cheese until melted
- Add a few pinches of salt if desired and serve immediately
I cooked the chicken on low in my 4 quart slow cooker for 6 hours.
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