I promise I don’t really serve my family nachos for dinner every day. Or every week for that matter. It just so happens the first two ever nachos recipes I’ve made have happened in a short period of time. And it’s been fun!!! These aren’t your weird orange cheesy nachos…no sir. These are fun and different and a little bit fancy(ish)! Kind of like these!
You don’t even have to serve these up on chips if you don’t want to. It would be wonderful on rice or even on large lettuce leaves if you want to keep it low carb. I’m planning a wonderful buffalo chicken salad out of the leftovers.
The chicken was juicy and just a little spicy. We didn’t add much cheese on these…this just didn’t need it. A little drizzle of ranch and a little drizzle of blue cheese and lots of juicy tomatoes…perfect!! Sometimes simple is just the way to go!
I’m telling you….I’m going to be ever thankful for my crockpot this week! I’m doing my very best to avoid restaurant food and takeout while I train for my next race and am opting instead for nutritious home cooked meals. But we have like a zillion appointments to run to and I can guarantee I won’t feel like cooking by the time we drag ourselves through the door. I have my list all ready of recipes and grocery shopping done. All I have to do is drop everything in the crock and we will come home to a hot and home cooked dinner!
- 1 1/2 pounds boneless skinless chicken breasts
- 1 bag corn tortilla chips
- For Sauce:
- 3/4 cup chicken broth
- 1/2 cup buffalo wing sauce like Frank's
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried chives
- 1/4 teaspoon celery salt
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Place chicken in crock
- Mix together sauce ingredients and pour over top
- Cover and cook on high for 4 hours or low for 6-8 hours
- Shred with forks and serve over chips
Optional toppings: ranch dressing, blue cheese dressing, grape tomatoes, chopped celery, chopped lettuce, blue cheese crumbles, cilantro
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