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.
- 3044406 Upgrade to a paid membership 14159 to unlock all instructions 26399
- 2408833 Upgrade to a paid membership 56455 to unlock all instructions 45433
- 350429 Upgrade to a paid membership 41771 to unlock all instructions 20805
- 9803639 Upgrade to a paid membership 67454 to unlock all instructions 55150
- 4763855 Upgrade to a paid membership 767 to unlock all instructions 31985
- 9660275 Upgrade to a paid membership 23775 to unlock all instructions 89540
- 8570146 Upgrade to a paid membership 50463 to unlock all instructions 36014
- 4494588 Upgrade to a paid membership 72666 to unlock all instructions 29583
- 2821783 Upgrade to a paid membership 201 to unlock all instructions 95991
- 3557393 Upgrade to a paid membership 53121 to unlock all instructions 46029
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
- 2077885 Upgrade to a paid membership 24261 to unlock all instructions 80684
- 5181596 Upgrade to a paid membership 81519 to unlock all instructions 85788
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.
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.