What's Jackie Cooking: TexMex Shredded Chicken Nachos

Who Doesn't Love Nachos?

What You'll Need:
- One package of Chicken Breast

On this particular day, I used Chicken Breast Tenders, because that's what my local grocery store had available.

- One McCormick Original Taco Seasoning Mix, 1oz. packet

- One Jar of Sliced Jalapenos

- One or Two Cans of Ro-Tel Original Diced Tomatoes & Green Chilies, 10 oz.

- One Bag of Tostito's Nachos

- One Bag of Shredded Cheddar Jack or Mexican Blend Cheese

- World Harbor Fajita Seasoning (optional - don't buy this whole thing just for this one recipe)

- 1/3 Cup of Water

- Sour Cream

- Shredded Lettuce

- Black Olives

- 1-2 Tomatoes
- 1/2 an Onion

How Long It'll Take:
- This one's a slow cooker recipe, so unfortunately it's gonna take alllll daaaayyyy. (Yes, literally.)
- The good news is that the prep and cleanup is simple!
- All in, your total cook time is between 4-5 hours.

Let's Get Started:
1. Take your raw chicken breast or breast tenders and put them in the crock pot.

2. Pour in the can of Ro-Tel Diced Tomatoes.

3. Pour in the packet of McCormick Original Taco Seasoning. Mix around.

4. Add in some of the World Harbor Fajita seasoning to cover the chicken. If you don't have or want to buy the World Harbor seasoning, then just use two cans of Ro-Tel Diced Tomatoes. You want to cover the chicken.

5. Add in as many jalapeno slices and you think you can tolerate. I also like to pour a little jalapeno juice in from the jar as well. You don't have to do this if you don't like your food spicy.

However, if you do choose to pour in some juice, just pour a small amount. Don't use half the jar. That's too much, you're gonna ruin it.

6. Add in an additional 1/3 cup of water to make sure you've got enough sauce for your chicken to cook in. Mix everything up and set your Crock Pot to High. Cook for 4 hours.

7. About 3 hours in, take the cover off of the Crock Pot. Using two forks, gently shred the chicken breasts into small pieces. At this point, the chicken should just easily fall apart. You want it to look kind of stringy. Mix all of your ingredients around, put the cover back on, and continue to cook for an hour.

8. When you have about 10 minutes left on your cook time, begin prepping your nacho tray. Pre-heat your oven to 350 degrees Fahrenheit. Grease a disposable (or non-disposable) cookie sheet.

9. Layer the Tosito's chips on the bottom of the tray.

10. Add a generous layer of shredded cheese.

11. Add a layer of shredded chicken. Cover with more cheese.

12. Add some more jalapenos and some sliced black olives.

13. When the oven is ready, pop this bad boy in there for 10-15 minutes. Just keep an eye on it, you pretty much just want the cheese to melt and the flavors to meld together.

14. While the nachos are baking, prep your cold toppings.

Chop up your onions, tomatoes, and combine in a small bowl to the side.
Either take your pre-shredded lettuce out of the bag, or shred your head of lettuce, depending on your personal preference. I shredded my own lettuce, but that's up to you. Set it aside.