This is one dish that everyone in the family will love. The slow cooker chicken is the perfect base for nachos, tacos, burritos, and more. This recipe makes a ton of chicken so you can easily plan your meals around it.
1 cup low-sodium chicken stock
4 cloves garlic, smashed
1½ tablespoons Fire & Flavor Salmon Rub
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 bay leaves
4 boneless, skinless chicken breasts
1 bag corn tortilla chips
1 cup shredded Monterey Jack cheese (or more)
1 cup black beans, rinsed and drained
Optional toppings: sour cream guacamole, jalapenos, tomato, salsa, cilantro, lime wedges
FIRST Place stock, garlic, Salmon Rub, cumin, paprika, salt, and bay leaves in slow cooker and stir. Add chicken, cover, and cook on high heat for 2 to 3 hours or low heat for 3 to 4 hours.
NEXT Remove chicken from slow cooker, reserving juice, and shred with two forks. Spoon some of cooking liquid over chicken for extra moisture.
LAST To assemble nachos, preheat oven to 350°F. Spread desired amount of chips on a baking sheet, top with spoonfuls of chicken and spread black beans and cheese on top. Bake until cheese is melted, about 5 minutes. Garnish with desired toppings, squeeze with lime, and serve.