Ingredients
- For the crockpot chicken:
- Loaded Mexican Nachos – Paleo Style
- 2-3 chicken breasts, fresh or frozen
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- salt and pepper, to taste
- 1 T fresh cilantro,
- 1 cup chicken stock or broth
- For the nachos:
- Peppers (a mix of red, yellow and orange bell peppers, but you can use poblanos, jalapenos, banana peppers, or a mix etc.)
- Toppings:
- 1-2 tomatoes, diced
- 4 green onions, chopped
- 1-2 avocados, diced
- 1 -2 cups romaine lettuce
- 1/4 cup fresh cilantro
- black olives, sliced
- jalapenos, sliced
Preparation
Step 1
For the crockpot chicken:
Place your chicken in the crockpot.
Mix all the spices together in a small bowl and pour over the chicken.
Next add your chicken stock.
Give it a good stir and then add in your cilantro.
Cover and cook on high for 3-4 hours or low for 6-8 hours.
After the chicken is done cooking, take it out of the crockpot and shred it with 2 forks.
You can add about ¼ cup of the liquid to the chicken if you like your chicken juicier.
For the nachos:
Preheat oven to 350 degrees.
Cut your peppers into the size of a tortilla chip and remove any seeds.
If they are small peppers like jalapeno or banana, they just need to be cut in half.
If they are larger peppers like bell peppers, they will need to be cut a few times.
Place the peppers on a baking tray.
Add your chicken to the peppers.
Bake for about 15 mins.