Slow Cooker Salsa Chicken Nachos
Healthy nachos topped with slow cooker salsa chicken, ripe avocado, cherry tomatoes and black beans. Dairy free, made with six simple ingredients and great for a crowd.
Ingredients
- 4 large frozen chicken breasts
- 4 cups salsa divided
- 1 large bag of tortilla chips
- 2 cups cherry tomatoes washed and halved
- 2 ripe avocados pit removed and diced
- 1 can 15 oz organic black beans, drained and rinsed
Instructions
- In a large slow cooker, add chicken breasts and 2 cups salsa. Cook for 6 hours on HIGH or 8 to 10 hours on LOW until chicken shreds easily. Shred chicken and allow chicken to remain soaking in juice. When serving, use a straining ladle to drain excess juice prior to scooping on tortilla chips.
- Arrange tortilla chips on a plate.
- Spread shredded chicken, tomatoes, avocado, black beans, and salsa evenly over tortilla chips.
- Dig in and enjoy!