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Shredded Chicken Nachos

Source of Recipe


From "C'mon Over!"



List of Ingredients



• 2 pounds boneless, skinless chicken thighs (about 10)
  
• 1 package (1.25 ounces) taco seasoning mix
  
• 1 can pinto beans, drained
  
• 1 can (14.5 ounces) diced tomatoes, undrained
  
• 1 can (4.5 ounces) chopped green chiles, undrained
  
• 2 Tbsp lime juice
  
• .
  
• Tortilla chips
  
• Assorted nacho toppings: shredded cheese, sour cream, salsa, green onions, ripe or green olives, chopped fresh cilantro and lime wedges
  






Instructions



1. Place chicken thighs in 3½- to 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles, and lime juice. Cover and cook on low 7 to 8 hours.
   
   
2. Just before serving, remove chicken from slow cooker and place on a large plate. Mash beans in slow cooker. Shred chicken with two forks; return to slow cooker and mix well.
   
   
3. To serve:
   Have guests place chips on serving plates; spoon ½ cup chicken mixture onto chips. Top nachos with desired toppings.
   
   Makes 12 servings.