Slow Cooker Chicken Enchilada Nachos

• Gluten free

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 4 Baby sweet peppers
  • 1 15 oz can Black beans
  • 1/4 cup Cilantro
  • 1 tsp Garlic powder
  • 1 cup Grape tomatoes
  • 1 tsp Mexican oregano, dried
  • 1/2 cup Red onion

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1 8 oz can Garlic tomato sauce, roasted

• Baking & Spices

  • 1 tbsp Ancho chili powder
  • 2 tbsp Chili powder
  • 3 tbsp Cornstarch
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Snacks

  • 1 15 oz bag Tortilla chips

• Dairy

  • 12 oz Cheese blend
  • 1/2 cup Sour cream

Found on slowcookergourmet.net

Description

Directions

• Add chicken to slow cooker
• Whisk together tomato sauce, broth, seasonings and cornstarch blend until smooth
• Pour over chicken in slow cooker
• Cover and cook on high for 3-4 hours or low for 6-8
• Remove and shred cooked chicken
• Add sauce from slow cooker to chicken as needed
• Preheat oven to 425 degrees
• Spread out chips on large cookie sheet
• Top with cheese and chicken
• Bake until cheese is melted
• Remove and let cool slightly
• Top with remaining toppings as desired