This is Marie, contributing a recipe that has a lot to do with not wanting to cook because it is too warm. I’m not honestly a nachos sort of person, but there are people in my house quite keen on them and I was willing to try them out. I am pretty sure I found this recipe by following links starting somewhere in an article about not wanting to use the stove during the summertime. It hadn’t occurred to me until then that a crock pot was actually not a wintertime-only tool.If it wasn’t from a link in that nowhere-to-be-found article, then it was from a mommy blogger (sorry I can’t credit you either) who linked to this…
Slow Cooker Chicken Nachos:
What it took for 1: I’m kidding! 2. Fiiiiiine, 4:
* 2 chicken breasts
* 1 jarred roasted red pepper
* 1/2 cup favorite salsa
* 1 tsp ground cumin
* 1 tsp chili powder
* 2 cloves garlic, minced
* 1 large pinch coarse salt and freshly ground pepper
* 1 (14.5 oz) can pinto beans, drained and rinsed
* 1/2 cup chopped cilantro leaves
* 1 scallion, finely sliced
* 1/2 avocado, diced (or the whole thing if you want!)
* 1 lime, for the juice
* 2 cups shredded cheddar cheese
* 1/2 bag favorite tortilla chips
In a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch of salt and pepper. Cook on high for three hours. (Or low for six.)
After three hours, take two forks and shred the chicken right in the cooker. Add the pinto beans, toss to combine and cook an additional hour. *if at this time you feel it needs to be a little more liquidy, by all means, add a leetle more salsa.
I stuck pretty closely to her recipe except for roasting my own peppers because I had a couple sitting around begging to be used. Those are pretty easy; you just core them, put a little oil on them and pop them under the broiler for a few minutes, watching them like a hawk. They need to be turned when the skin starts to bubble and pull away from the skin; you want a couple of scorch marks, but crunchy is not a desirable texture. I also used a sweet onion instead of a scallion. I never seem to have one of those when needed.
I also made an error, and forgot to drain the beans. In case you make the same error, whisk a teaspoon or two of corn starch into a tablespoon of water and stir that in. It will thicken things up without adding flavor or forcing you to go past your cooking time.
For next time, I would definitely make it a bit hotter, or even get a jalapeno for the spicier-minded to throw on their portions, and maybe add some corn. And I’d definitely either add the roasted peppers later or reserve some to add at the end, as they nearly completely dissolved.
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