This recipe is one of my husband's and my favorites and it is so easy! It tastes like it belongs on the menu of Cafe Rio.
The original recipe for this came from here: http://www.365daysofcrockpot.com/2009/03/day-49-shredded-chicken-nachos.html
I pretty much follow her recipe except I use chicken breasts and serve it up as a salad.
SHREDDED CHICKEN NACHO SALAD
4 chicken breasts
|
1 can (14.5 oz) diced
tomatoes, undrained
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1 package (1.25 oz) or 2
Tbsp taco seasoning
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1 can (4.5 oz) chopped
green chilies
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1 can (15 oz) beans,
drained (I use black)
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2 tbsp fresh lime juice
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Serve with your choice of tortilla chips, salsa, lettuce, sour cream, ranch dressing, guacamole, cheese, green onions, cilantro, etc.
1. In slow cooker, place
chicken. Top with remaining ingredients.
2. Cover; cook on low heat
setting 6-8 hours or high 4-5 hours.
3. 1/2-1 hour before serving, shred
chicken with 2 forks; return to slow cooker and mix well.
4. To serve, spoon chicken
mixture onto a bed of romaine lettuce. Layer guacamole, chips, and ranch salad dressing on top.
Here is the recipe for guacamole that we use. It is the same recipe that we use for the guacamole layer on the Tex Mex Dip except that I use lime juice instead of lemon juice.
GUACAMOLE RECIPE
3 avocados; peeled
2 tablespoon lime juice
1/2 teaspoon salt
1. In a small bowl, mash the avocados with lime juice, salt and pepper.
