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.
- 9243584 Upgrade to a paid membership 56648 to unlock all instructions 28413
- 1441017 Upgrade to a paid membership 59980 to unlock all instructions 94012
- 6589610 Upgrade to a paid membership 71932 to unlock all instructions 40200
- 2675471 Upgrade to a paid membership 74791 to unlock all instructions 22362
- 2280469 Upgrade to a paid membership 38302 to unlock all instructions 15433
- 9470680 Upgrade to a paid membership 12119 to unlock all instructions 61860
- 7669949 Upgrade to a paid membership 29534 to unlock all instructions 79959
- 4073997 Upgrade to a paid membership 93345 to unlock all instructions 67166
- 9453430 Upgrade to a paid membership 1800 to unlock all instructions 36671
- 8503054 Upgrade to a paid membership 15901 to unlock all instructions 95466
Upgrade to a paid membership to unlock all recipe instructions
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
- 2887709 Upgrade to a paid membership 65322 to unlock all instructions 62184
- 2307107 Upgrade to a paid membership 38343 to unlock all instructions 85673
Upgrade to a paid membership to unlock all recipe instructions
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.
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.