1. In bottom of 6-quart slow cooker, add ½ cup water and marinade from bag; place 4 (3-inch) foil balls in slow cooker. Place chicken, breast side up, on top of foil balls; cover and cook on high 4 hours or low 8 hours or until chicken is very tender.
2. Preheat oven to 400°; line rimmed baking pan with foil. Transfer chicken to cutting board; let stand 20 minutes. Remove breast, wing and thigh meat from chicken; discard skin and bones. With 2 forks, shred meat; transfer 2 cups to large bowl, add ¼ cup wing sauce and toss. Refrigerate remaining chicken in an airtight container up to 5 days.
3. Spread chips on prepared pan; top with chicken mixture, cheese, celery and remaining 2 tablespoons wing sauce. Bake nachos 6 minutes or until heated through; serve garnished with cilantro, celery leaves and/or pico de gallo, if desired. Makes about 10 cups.
- 23 g Fat
- 7 g Saturated
- 52 mg Cholesterol
- 991 mg Sodium
- 25 g Carbohydrates
- 2 g Fiber
- 1 g Sugars
- 15 g Protein
Shop Ingredients
Nutritional Information
- 23 g Fat
- 7 g Saturated
- 52 mg Cholesterol
- 991 mg Sodium
- 25 g Carbohydrates
- 2 g Fiber
- 1 g Sugars
- 15 g Protein
Directions
1. In bottom of 6-quart slow cooker, add ½ cup water and marinade from bag; place 4 (3-inch) foil balls in slow cooker. Place chicken, breast side up, on top of foil balls; cover and cook on high 4 hours or low 8 hours or until chicken is very tender.
2. Preheat oven to 400°; line rimmed baking pan with foil. Transfer chicken to cutting board; let stand 20 minutes. Remove breast, wing and thigh meat from chicken; discard skin and bones. With 2 forks, shred meat; transfer 2 cups to large bowl, add ¼ cup wing sauce and toss. Refrigerate remaining chicken in an airtight container up to 5 days.
3. Spread chips on prepared pan; top with chicken mixture, cheese, celery and remaining 2 tablespoons wing sauce. Bake nachos 6 minutes or until heated through; serve garnished with cilantro, celery leaves and/or pico de gallo, if desired. Makes about 10 cups.