Description
Tender slow-cooked shredded chicken topped with melted Monterey Jack and Cheddar cheese on crisp tortilla chips.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 1 packet (1 oz) taco seasoning
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp Cheddar cheese
- 1 bag (12 oz) thick-cut tortilla chips
- 2 jalapeños, sliced
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Place chicken breasts in the slow cooker and cover with diced tomatoes and taco seasoning.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Remove chicken and shred with two forks, then stir back into the pot with the juices.
- Spread tortilla chips in an even layer on a large baking sheet.
- Top the chips with the shredded chicken and a layer of Monterey Jack and Cheddar cheese.
- Broil in the oven for 2-4 minutes until the cheese is bubbly and golden brown.
- Top with sliced jalapeños, fresh cilantro, and serve with sour cream on the side.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American-Mexican