Shredded Chicken Nachos

Tender chicken meats jalapeño spices and creamy cheddar cheese, bringing savory goodness to any fall football game.

  • Prep Time:
    30 min
  • Cook Time:
    1 hr 30 min
  • Ready In:
    2 hr 
  • Serves:


  1. 1 Tbsp. ground cumin
  2. 1 ½ tsp. ancho chili powder
  3. 1 tsp. dried oregano
  4. ½ tsp. table salt
  5. 1 ¾ lbs. uncooked boneless skinless chicken breast
  6. 1 large sweet red pepper, cut into 1 ½" pieces
  7. 14 ½ oz. canned diced tomatoes
  8. 15 oz. canned black beans, rinsed and drained
  9. 1 ½ cups shredded reduced-fat Mexican-style cheese
  10. 6 Tbsp. light sour cream
  11. ⅓ cup cilantro, coarsely chopped
  12. ⅓ cup chopped pickled jalapeno peppers, thinly sliced (optional)
  13. 1 fresh lime, cut into wedges


  1. In a BLACK+DECKER® portable slow cooker, combine cumin, chile powder, oregano and salt; add chicken and toss to coat. Make sure chicken is in a single layer; top with red peppers and tomatoes.
  2. Cover and set heat to high; cook until chicken is fork-tender and cooked through, about 3 hours. Shred chicken with two forks in slow cooker; stir beans into slow cooker and cover to heat through, about 20 minutes.
  3. Spoon the chicken mixture over top of desired chips and sprinkle evenly with cheese. Broil 4 inches from heat until cheese melts and mixture is bubbly, about 1 minute. Garnish with sour cream, cilantro, pickled jalapeños and a squeeze of lime.