Slow Cooker Chicken Chile Verde Nachos

[Honoria]

Slow Cooker Chicken Chile Verde Nachos





Slow Cooker Chicken Chile Verde

Tortilla Chips

Shredded Cheddar cheese

Diced tomatoes

Diced avocados

Chopped green onions

Chopped cilantro

Sour cream


Instructions



Make the Slow Cooker Chicken Chile Verde. (Below)

Preheat the broiler to high. Layer tortilla chips on a large baking sheet. Cover chips with shredded cheese. Place the nachos
underneath the broiler, and cook until cheese is melted, about 2 minutes. Don't walk away because the cheese will melt quickly.

Remove the nachos from the oven and top with chicken chile verde, tomatoes, avocado, green onions, cilantro, and sour cream. Serve immediately.


Note-the Slow Cooker Chicken Chile Verde will take hours to make so make sure you plan ahead. Josh usually makes the chicken chile verde the day before the big game and heats it back up in the slow cooker to make the nachos. Feel free to add your favorite nachos toppings! Olives, jalapeños, and salsa are also good!

Slow Cooker Chicken Chile Verde

Ingredients



2 lbs tomatillos husked washed and dried, and cut in half

10 medium Anaheim peppers cut in half, seeds removed

1 jalapeño pepper

1 cup diced onion

4 garlic cloves

2 cups roughly chopped cilantro

1 tablespoon cumin

1 teaspoon paprika

Zest of 1 lime

Juice of 1 lime

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups chicken broth

2 lbs boneless skinless chicken breast

Tortilla beans, and rice for serving, optional


Instructions



1. Preheat oven to 450 degrees F. Place tomatillos and Anaheim peppers on two large greased baking sheets. Roast until tomatillos are golden brown about 5-7 minutes, and until peppers are charred.


2. Place peppers in a brown paper bag to sweat for about ten minutes. Remove the peppers from the bag and peel.


3. In a blender or food processor, combine 6 peppers (12 pepper halves), tomatillos, jalapeños, onion, garlic, cilantro, cumin, paprika, lime zest and juice, sugar, and salt and pepper to taste. Blend until smooth.


4. Dice the remaining Anaheim peppers. Pour salsa verde, chicken broth, diced Anaheim peppers, and chicken into the slow cooker. Add salt and pepper.


5. Cook on high for 3-4 hours or on low for 6-8 hours or until chicken is at least 165 degrees in center of meat.


6. Once chicken is cooked using a slotted spoon remove chunks of chicken to a cutting board and shred and return to crock pot with chile verde sauce. Season with salt and pepper, to taste. Serve warm with tortillas, beans, and rice.

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