Potato Nachos
These addictive Potato Nachos are a delightful addition to any game day spread. Crispy potato slices are topped with a mouthwatering blend of spicy aromatic shredded chicken, smooth sour cream and zesty jalapeño all tucked beneath a blanket of gooey melted cheese.
Ingredients
- 3 cups cook and shred Chicken, Boneless Breasts
- 1 cup dice Onion
- 2 teaspoons Garlic Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ½ cups Water
- 8 ounces Sour Cream
- 4 ounces Sliced Jalapeño Peppers, Canned
- ¼ cups Cheddar Cheese, Mild #1
- 4 medium Russet Potato
- ¼ cups Olive Oil
- ¼ cups Cheddar Cheese, Mild #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a slow cooker combine shredded chicken, onion, garlic powder, cumin, paprika, salt, water, sour cream, undrained jalapenos and cheddar cheese #1.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a slow cooker combine shredded chicken, onion, garlic powder, cumin, paprika, salt, water, sour cream, undrained jalapenos and cheddar cheese #1.
- Cook on low setting 2 hours.
- Clean potatoes and slice into thin medallions. The finished product should be about the size of a half dollar (depending on potato size)
- Working in batches brush a baking sheet with olive oil and place potatoes in a single layer.
- Brush the tops of the potatoes with additional olive oil.
- Bake at 400 for 20-25 minutes, keeping a close eye the last 10 minutes of baking for smaller potatoes that may crisp up sooner. Potatoes should be crispy and golden.
- Next top crispy potato medallions with a dollop of chicken mixture and a sprinkle of cheddar cheese #2.
- Broil on high 1-2 minutes until cheese is melted.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1 cup potatoes & 3/4 cup topping Amount Per Serving
- Calories
- 464
- Total Fat
- 22g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 118mg
- Sodium
- 554mg
- Total Carbohydrates
- 32g
- Fiber
- 2g
- Sugar
- 3g
- Protein
- 33g
- WW Freestyle
- 11
2 Comments
Join the discussionJust to clarify, do you cook and shred the chicken first, and then add to the crock pot with the other ingredients and cook some more? Or do you put the raw chicken in the crock pot for two hours with the other ingredients? Thanks!
Hi Karla! The chicken is cooked and shredded ahead of time. Once on a meal plan, the prep list will instruct you of the amount needed adjusted to your serving size. Then you are ready to go with to prepare your meal! Add this to the slow cooker with the first ingredients and cook for the 2 hours.