Ingredients
2
lb. (about 10) boneless skinless chicken thighs
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1
(15-oz.) can pinto beans, drained
1
(14.5-oz.) can diced tomatoes, undrained
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
2
tablespoons lime juice
10
oz. restaurant-style tortilla chips
4
oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4
cup sour cream
3/4
cup Old El Paso™ Thick ’n Chunky Salsa
1/4
cup sliced green onions
1/4
cup sliced ripe or green olives
2
tablespoons chopped fresh cilantro
1
lime, cut into 12 wedges
Preparation
Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
Cover; cook on Low setting for 7 to 8 hours.
Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.
