Slow-Cooker Buffalo Chicken Nachos


  • 1 pound boneless, skinless chicken breasts
  • garlic salt to taste
  • salt and pepper to taste
  • 12 ounce bottle buffalo wing sauce
  • 1/2 pound pasteurized process cheese spread, cubed
  • 10 ounce can diced tomatoes with green chiles
  • 12 ounce package tortilla chips
  1. Place chicken in a slow cooker; sprinkle with garlic salt, salt, and pepper. Pour in enough buffalo sauce to cover chicken. Cover and cook on low setting until very tender, about four hours. 
  2. Shred chicken with two forks and drain off any excess liquid. 
  3. In a saucepan, combine cheese and tomatoes with green chiles. Cook and stir until cheese melts. Layer tortilla chips on a large serving plate. Spoon cheese sauce over chips; top with chicken. 
Serves 6-8.


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