Shredded BBQ Chicken Nachos – Crock Pot Recipe
Food and Drink

Courtesy of Cave Tools

Shredded BBQ Chicken Nachos – Crock Pot Recipe


3 lbs boneless, skinless chicken breasts, fat trimmed

1  1/2 cups BBQ Sauce

1/2 medium onion, grated

1 Tbsp olive oil

1 Tbsp Worcestershire sauce

2 Tbsp apple cider vinegar

2 Tbsp brown sugar

1 tsp garlic powder

½ tsp cumin

½ tsp smoked paprika

½ tsp chili powder


For Nachos:

Corn Tortilla Chips

Diced Tomatoes

Black Beans


Green Onions

Sour Cream



Lime Juice

Shredded Mexican Cheese Blend

Combine all ingredients in the basin of a slow cooker.

Place chicken breast in sauce and use a spoon to cover with sauce.

Cover and cook on high 2-3 hours.

Remove chicken and place on cutting board.

Shred chicken with MEAT CLAWS and coat with BBQ sauce.

Preheat oven to 400 degrees

Prepare nachos by first layering corn chips on the bottom of a cast iron skillet

Layer with shredded chicken, beans, and cheese.

Bake in oven until cheese has melted (about 10 mins)

Remove skillet from the oven and add the remaining toppings.

Dig in!