Slow Cooker Shredded Chicken Nachos

By amberwherley

Ingredients

• 4-6 boneless, skinless chicken breasts (frozen or thawed)
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon brown sugar
• 2 cans Rotel tomatoes with green chiles (undrained)
• Tortilla chips
• Shredded cheddar cheese
• Sliced jalapeno (optional)
• Sliced olives (optional)
• Sliced tomato (optional)
• Salsa (optional)
• Sour cream (optional)

Details

Adapted from pinterest.com

Preparation

Step 1

Place chicken breasts in the bottom of the slow cooker. In a small bowl, combine chili powder, garlic powder, onion powder, salt, pepper, brown sugar and both cans of Rotel tomatoes. Stir to combine and pour over chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours. After cooked, shred chicken with two forks. Serve chicken over tortilla chips and top with your favorite toppings.