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Slow Cooker Asian Chicken Nachos
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Slow Cooker Asian Chicken Nachos

Prep Time 20 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 40 minutes
Servings 6
Calories 693kcal
Author Jennifer Draper

Ingredients

For chicken:

  • 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

For Pineapple Coleslaw:

  • 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

For Sriracha sour cream:

For cheese sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk (I used whole)
  • 8 oz block monterrey jack cheese shredded
  • salt to taste

Instructions

For chicken:

  • 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

For Pineapple Coleslaw:

  • 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

For Sriracha sour cream:

  • Whisk together all ingredients until well blended
  • Refrigerate until ready to serve

For cheese sauce:

  • 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

Notes

I cooked the chicken on low in my 4 quart slow cooker for 6 hours.

Nutrition

Calories: 693kcal | Carbohydrates: 34g | Protein: 43g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 214mg | Sodium: 1170mg | Potassium: 735mg | Fiber: 2g | Sugar: 24g | Vitamin A: 775IU | Vitamin C: 27.9mg | Calcium: 433mg | Iron: 2.4mg