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Slow-Cooker Fajita Chicken Nachos

Ingredients

Instructions

Slow-Cooker Fajita Chicken Nachos

What You’ll Need:

  • 4 chicken breasts, whole
  • 1 tbsp Paprika
  • 1/2 tbsp Sugar
  • 1/2 tbsp Salt
  • 1 tsp Pepper
  • 1 tsp cumin, ground
  • 200ml tomato passata
  • 75ml hot sauce
  • 3 Cloves garlic
  • 1 red, green and yellow pepper, sliced
  • 2 red onions, sliced
  • 2 tbsps oil
  • 6 flour tortillas

How You Make It:

  1. Grab your slow cooker. Chuck in your peppers and onions, passata and hot sauce. Pop your chicken breasts on top, then season with cumin, sugar, salt, pepper, paprika and garlic. Pour in your olive oil, throw the lid on, set your slow cooker to high and cook for 3 1/2 hours.
  2. Meanwhile, using a pizza cutter, slice each of your tortillas into 6 fat nachos. Spray with oil and bake at 200ºC/400ºF for 15 minutes. Leave to cool and load into a fat serving dish.
  3. Pull out your chicken breasts from the slow cooker, shred with forks then return to the sauce.
  4. Spoon the pulled, dressed chicken all over your nachos. Top with cheese sauce, diced tomato, avocado and spring onion.
  5. Get stuck in!

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