Chicken Nachos

I found this yummy recipe from one of my most favorite real-life family food sites, Howe to Cook. It originally is meant to be put on rice or in a tortilla but we love to eat it on chips as a dinner version of nachos. Pop it in the crock pot in the morning or afternoon and then dinner comes together in minutes.  

  

Chicken Nachos

Source: Adapted from Howe to Cook. 

Ingredients:

2 cans corn, drained

2 cans black beans, drained and rinsed

2 boneless, skinless chicken breasts

1 can diced green chilis

1 pkg. taco seasoning

1/2 jar salsa (1-2 cups)

{Tortilla Chips}

Directions:

Layer it in the order of the ingredients. Cook on low 3-7 hours (the greatest thing about this meal is that you can put it in three hours before dinner or in the morning before you leave. It won't hurt it to sit in the crock pot all day - it just makes the chicken even more tender.  Stir everything together, shred chicken using a fork, and serve on top of tortilla chips. 

We halved the recipe (just used one can of corn and beans) and added about 1/3 can of diced green chilis and it was perfect for the two of us. Yum!