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Nachos are a beloved appetizer and party dish that have taken the culinary world by storm. Originating in Mexico, this dish has evolved into a versatile canvas for creativity, allowing chefs and home cooks alike to experiment with a variety of toppings, flavors, and textures. At their core, nachos consist of crispy tortilla chips topped with an array of ingredients, making them a perfect choice for gatherings, movie nights, or casual dinners. In this recipe, we will explore a unique twist on traditional nachos by incorporating the vibrant flavors of Hatch green chiles and slow-cooked chicken, creating an irresistible appetizer that is both hearty and satisfying.

Crockpot Hatch Chili Chicken Nachos

Discover a delicious twist on a classic favorite with Spicy Hatch Chili Chicken Nachos. This recipe combines crispy tortilla chips with tender, slow-cooked chicken and vibrant Hatch green chiles, known for their unique flavor. With layers of gooey cheese, black beans, and fresh toppings, these nachos are perfect for any gathering or movie night. Enjoy crafting this appetizing dish that's sure to impress your guests while adding a kick to your nacho experience!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

2 cups Hatch green chiles (fresh, roasted, or canned, chopped)

1 cup diced onion

3 cloves garlic (minced)

1 tsp cumin

1 tsp smoked paprika

1 tsp chili powder

Salt and pepper to taste

1 cup chicken broth

1 cup black beans (drained and rinsed)

2 cups shredded cheese (cheddar or Monterey Jack)

1 bag tortilla chips

1 avocado (sliced)

1 cup pico de gallo or salsa

1/4 cup fresh cilantro (chopped) for garnish

Sour cream (optional, for serving)

Instructions
 

Prepare the Chicken: Place the boneless chicken breasts in the crockpot. Season with cumin, smoked paprika, chili powder, salt, and pepper. Add the diced onion, minced garlic, and chopped Hatch green chiles on top of the chicken. Pour in the chicken broth.

    Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.

      Shred the Chicken: Once the cooking time is completed, shred the chicken directly in the crockpot using two forks. Stir in the black beans until they are evenly mixed throughout the chicken and sauce.

        Prepare the Nachos: Preheat your oven to 350°F (175°C). On a large baking sheet, spread a layer of tortilla chips. Evenly distribute the shredded chicken mixture over the chips, ensuring every chip gets a good amount.

          Add Cheese: Sprinkle the shredded cheese generously over the loaded nachos.

            Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

              Serve: Remove the nachos from the oven and top with avocado slices, pico de gallo, and fresh cilantro. Serve immediately with sour cream on the side if desired.

                Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | 4-6 servings