SLOW COOKER CHICKEN NACHOS

December 27, 2012 · 6 comments

in Appetizers, Chicken Entrees, Dinners, Recipes, Slow Cooker, Snacks

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I just spent the better part of an afternoon making a “12 Year Plan” for myself.

If someone references their 5 year plan in conversations, I’m immediately impressed and think they’re super entrepreneurial and ambitious.

Little did I know, I would become the weirdo with a 12 year plan. It’s actually not as hard as you think. You make a spreadsheet and start writing stuff down for the next year or so, and then another year, and another. And the next thing you know you have lots of plans written out for until you’re 35. Hello 2024!

Really, I bet you have more plans than you think, we just don’t articulate them all out. For example, I kind of know the size-ish of how big I’d like for our family to one day be. And then you start crunching the numbers and seeing exactly when you would need to start at time “x” to be done by time “y.” I learned I have a lot more deadlines than I realized.  (Also on the plan is when the next two The Hobbit movies come out.)

But all this being said, how important it is to remember Proverbs 19:21: “Many are the plans in a person’s heart, but it is the Lord’s purpose that prevails.” Again and again and again. Everyday. Every schedule. Every plan. What a gift it is that there is a God. And that he is good. And that he is my Lord.

SLOW COOKER CHICKEN NACHOS from Rachel Schultz

SLOW COOKER CHICKEN NACHOS
Serves 3-4

3 boneless, skinless chicken breasts
1/2 cup salsa
2 tablespoons homemade taco mix
2 cloves garlic, minced
15 ounces white beans
1/2 cup cilantro, chopped
1 scallion, sliced
1 lime, juiced
2 cups cheddar cheese, shredded
Tortilla chips

Arrange chicken breasts in basin of slow cooker. Season with taco mix and cover with salsa, lime juice, and garlic. Cook on low for about 3 hours. After 3 hours, add beans to slow cooker and allow to cook for an additional hour. Arrange tortilla chips on a baking sheet and top with cheddar. Broil in oven to melt cheese.

SLOW COOKER CHICKEN NACHOS from Rachel Schultz SLOW COOKER CHICKEN NACHOS from Rachel Schultz

Remove chicken from slow cooker and shred.

SLOW COOKER CHICKEN NACHOS from Rachel Schultz

Top tortilla chips with chicken, beans, cilantro, scallions, and any other of your favorite nacho toppings.

SLOW COOKER CHICKEN NACHOS from Rachel Schultz

SLOW COOKER CHICKEN NACHOS
 
Author:
Serves: 3-4
Ingredients
  • 3 boneless, skinless chicken breasts
  • ½ cup salsa
  • 2 tablespoons homemade taco mix
  • 2 cloves garlic, minced
  • 15 ounces white beans
  • ½ cup cilantro, chopped
  • 1 scallion, sliced
  • 1 lime, juiced
  • 2 cups cheddar cheese, shredded
  • Tortilla chips
Instructions
  1. Arrange chicken breasts in basin of slow cooker. Season with taco mix and cover with salsa, lime juice, and garlic.
  2. Cook on low for about 3 hours.
  3. After 3 hours, add beans to slow cooker and allow to cook for an additional hour.
  4. Arrange tortilla chips on a baking sheet and top with cheddar. Broil in oven to melt cheese.
  5. Remove chicken from slow cooker and shred.
  6. Top tortilla chips with chicken, beans, cilantro, scallions, and any other of your favorite nacho toppings.

Adapted from Bev Cooks.

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{ 6 comments… read them below or add one }

Tiffany March 7, 2013 at 6:23 pm

Thank you! You have inspired me to try my slow cooker finally! I’m a working mom of a busy 9 month old and recipes like these might save my life! Haha. I also love your added scriptures, what a great daily reminder that His plan always prevails in our lives!

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Rachel Schultz March 7, 2013 at 6:34 pm

Thanks! That’s great.

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Tiffany March 7, 2013 at 6:16 pm

This looks yummy! I just got a slow cooker and I have never used it! So please tell me, do you use raw chicken breasts? Frozen?

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Rachel Schultz March 7, 2013 at 6:19 pm

Frozen or refrigerated raw breasts are both great!

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christie March 2, 2013 at 11:52 am

I so love this post that I stumbled on trying to plan my weekend as a 34 year old momma of 3 – it blessed me this morning, so thank you!

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Rachel Schultz March 3, 2013 at 2:13 pm

That’s great. We’re making these today!

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