Continuing on my quest to come up with 25 dinners for the slow cooker that most of my family will eat.
This week, I made salsa-lime chicken nachos. This is just a bit of a tweak on another recipe I had planned to try. That recipe relied on cilantro, which I didn't have.
Of course, you can't make nachos totally in the slow cooker.
But the first part you can do in the crockpot and it is so easy!
Here's how I made these:
- I dumped most of a jar of red salsa (about 16 oz total) into the crockpot. I used mild salsa, because otherwise Rose wouldn't eat it, but I think this would be even better with spicy salsa.
- I added the juice of one lime. Something about lime juice really perks me up, so I love using it in the slow cooker, especially when I am tired...like today!
- I added some seasonings: about 1 1/2 teaspoons of chili powder, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1 1/2 tsp paprika.
- I stirred it all up, added three chicken breasts, and stirred to coat.
- I set the slow cooker on high for 4 hours. I had planned to do 6-8 hours on low, but I got a late start.
- 30 minutes before dinner, I shredded the chicken using two forks, then returned it to the slow cooker to soak up the sauce for a few minutes.
- 15 minutes before dinner, I lined a big sheet pan with foil, sprayed it with a bit of cooking spray, and tossed on a base layer of tortilla chips. The chicken mixture went on top, then a whole bunch of shredded Mexican cheese.
- I baked the nachos in a 350F oven, until the cheese melted (about 10-15 minutes).
A definite hit!
A recap of what we've tried so far:
1. Santa Fe chicken
2. Sloppy joes
3. Baked potato bar
4. Sweet potato & black bean burritos
5. Pumpkin turkey chili
That makes 6 recipes down, 19 to go!