TULSA, Oklahoma - Slow-Cooker Shredded Chicken Nachos


1 tablespoon ground cumin
1 ½ teaspoons ancho chile powder
1 teaspoon dried oregano
½ teaspoon salt
1 ¾ pounds skinless boneless chicken breasts
1 large red bell pepper, cut into 1 ½-inch pieces
1 (14 ½-ounce) can petite diced tomatoes with jalapeños
1 (15 ½-ounce) can black beans, rinsed and drained
6 (6-inch) corn tortillas
1 ½ cups shredded reduced-fat Mexican cheese blend
6 tablespoons reduced-fat sour cream
½ cup lightly packed fresh cilantro leaves
½ cup slices pickled jalapeño pepper
1 lime, cut into 6 wedges


Stir together cumin, chile powder, oregano, and salt in cup. Place chicken in 5-quart slow cooker. Sprinkle with spice mixture and toss until coated evenly.

Arrange chicken in single layer. Top with bell pepper and tomatoes. Cover and cook until chicken is fork-tender, about 3 hours on High. Using two forks, shred chicken in slow cooker; stir in beans. Cover and cook until heated through, about 20 minutes on High.

Meanwhile, preheat oven to 425° F.

Lightly spray both sides of tortillas with nonstick spray. Stack tortillas and cut into 6 wedges; unstack wedges (you should have 36). Arrange wedges in single layer on large rimmed baking sheet.

Bake until lightly browned and crisp, about 12 minutes, turning chips over halfway through baking time. Transfer chips to wire rack and let cool completely.

Preheat broiler. Arrange chips, slightly overlapping, on some baking sheet. Using slotted spoon, spoon chicken mixture on top of chips; sprinkle evenly with cheese blend. Broil 4 inches from heat until cheese is melted, and mixture is bubbly, about 1 minute.

Top evenly with sour cream, cilantro, and jalapeño. With wide spatula, transfer nachos to 6 small plates. Serve with lime wedges.