April 10, 2011

Crockpot Chicken nachos

1 bag tortilla chips
4 to 6 chicken breasts
1 cup salsa (hot or mild to taste)
2 cups Monterey Jack cheese, grated
1/2 cup sour cream
1/2 cup guacamole

Line the bottom of a crock pot with a layer of tortilla chips. Arrange chicken pieces over the top of the chips. Pour the salsa over chicken and chips. Cover and cook on low for 8 hours and then add cheese. Cook until cheese is melted. Remove the chicken from the crock pot and top with sour cream and guacamole. Serve with fresh tortilla chips.


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