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Barbeque Chicken Nachos
Tangy hickory barbeque sauce is a great twist for nachos
Servings: 4
Author: Erin
  • 2 pound boneless , skinless chicken breasts
  • 1 Kraft Recipe Makers Hickory Barbeque Beef
  • Tortilla Chips
  • Cheddar Cheese
  • Red onion , diced
  • Tomatoes , diced
  • Cilantro , chopped
  • Jalapenos , sliced
Serving Suggestions
  • Sour Cream
  • Guacamole
  1. Place 2 pounds of chicken into a slow cooker. Top with the bottle of Brown Sugar & Cider Vinegar Simmer Sauce. Cover and cook on low for 8 hours, or high for about 4. Once cooked, shred the chicken.
  2. To assemble the nachos, place a layer of tortilla chips on a microwave safe plate or a baking sheet. Top with a layer of cheese, red onion, chicken, and tomatoes. Pour a layer of Sweet Hickory Bbq Finishing Sauce over the cheese. Repeat with another layer. Microwave or broil the nachos until the cheese is melted.
  3. Serve garnished with cilantro and jalapeno slices. Guacamole and sour cream are great for dipping.
Recipe Notes

Mix the leftover chicken with the leftover Sweet Hickory Bbq Finishing Sauce for quick BBQ chicken sandwiches. You could also use a beef roast in place of the chicken.