Potato Nachos

Olivia
The Cook
6 Servings
13 Ingredients
2 Comments

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.

6 Servings
13 Ingredients
2 Comments

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
Serving Day Ingredients
  • ¼ cups Cheddar Cheese, Mild #2

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

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?

  1. In a slow cooker combine shredded chicken, onion, garlic powder, cumin, paprika, salt, water, sour cream, undrained jalapenos and cheddar cheese #1.
  2. 2956212 Upgrade to a paid membership 214 to unlock all instructions 75602
  3. 6945801 Upgrade to a paid membership 97154 to unlock all instructions 31270
  4. 7426457 Upgrade to a paid membership 67708 to unlock all instructions 5235
  5. 6279537 Upgrade to a paid membership 44367 to unlock all instructions 78728
  6. 6582107 Upgrade to a paid membership 82600 to unlock all instructions 8433
  7. 3482200 Upgrade to a paid membership 18427 to unlock all instructions 76947
  8. 534462 Upgrade to a paid membership 17168 to unlock all instructions 67155
  9. 2391419 Upgrade to a paid membership 46284 to unlock all instructions 20118
  10. 4752641 Upgrade to a paid membership 1419 to unlock all instructions 42975
  11. 7192063 Upgrade to a paid membership 44675 to unlock all instructions 37729

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 4412856 Upgrade to a paid membership 76571 to unlock all instructions 94029
  3. 7969801 Upgrade to a paid membership 78478 to unlock all instructions 42280

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a slow cooker combine shredded chicken, onion, garlic powder, cumin, paprika, salt, water, sour cream, undrained jalapenos and cheddar cheese #1.
  2. Cook on low setting 2 hours.
  3. Clean potatoes and slice into thin medallions. The finished product should be about the size of a half dollar (depending on potato size)
  4. Working in batches brush a baking sheet with olive oil and place potatoes in a single layer.
  5. Brush the tops of the potatoes with additional olive oil.
  6. 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.
  7. Next top crispy potato medallions with a dollop of chicken mixture and a sprinkle of cheddar cheese #2.
  8. Broil on high 1-2 minutes until cheese is melted.

2 Comments

Join the discussion
  1. Just 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!

    1. 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.