Slow Cooker Buffalo Chicken Nachos
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
FOR THE BUFFALO CHICKEN
  • 1 large, sweet yellow onion sliced
  • 3 - 4 cloves garlic, minced or pressed
  • 1.5 lbs. boneless, skinless chicken breasts
  • ½ stick unsalted butter, melted
  • 1 cup buffalo wing sauce (I used Frank's Red Hot)
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
FOR THE GREEK YOGURT BLUE CHEESE DIP
  • 1 cup plain greek yogurt
  • 1 tbsp. white balsamic vinegar (more if you would like a thinner sauce or salad dressing)
  • 1 tsp. extra virgin olive oil (more if you would like a thinner sauce or salad dressing)
  • pinch of dry mustard
  • pinch of cayenne pepper
  • 1 small container (approximately 5 oz.) blue cheese crumbles
  • sea salt and fresh ground pepper, to taste
FOR THE QUICK GUACAMOLE
  • 3 medium avocados
  • 1 lime, juiced
  • 2 tbsp. cilantro, chopped
  • Sea salt and fresh ground pepper, to taste
FOR THE NACHOS
  • 1 family or party size bag (approximately 14.5 oz.) of your favorite tortilla chips (I used Tostitos Scoops)
  • 1 bag (8 oz.) mexican style shredded cheese
  • 2 tbsp. cilantro, chopped
Instructions
  1. Place a slow cooker liner in the bowl of a slow cooker or spray generously with nonstick cooking spray.
  2. Add sliced onions and garlic to the bottom of the bowl and top with chicken.
  3. In a small microwave safe bowl, melt butter.
  4. Add buffalo sauce, cumin and chili powder and stir to combine.
  5. Pour sauce over chicken, cover and cook on high for 4 hours.
  6. To prepare the Greek Yogurt Blue Cheese Dip, combine greek yogurt, white balsamic vinegar, olive oil, dry mustard and cayenne pepper in a small mix bowl.
  7. Gently fold in blue cheese crumbles and season with salt and pepper.
  8. Refrigerate until needed for serving.
  9. To prepare the Quick Guacamole, peel and mash avocados in a small mixing bowl. Add lime juice, cilantro, salt and pepper. (Feel free to add tomatoes and onion, if desired) Stir to combine.
  10. Refrigerate until needed for serving.
  11. To assemble the nachos, preheat oven to 400 degrees F.
  12. LIne a large, rimmed baking sheet with aluminum foil for easy cleanup.
  13. Pour half of the bag of tortilla chips on the baking sheet. Spread out the chips evenly.
  14. Add half of the cooked buffalo chicken and top with half of the mexican cheese.
  15. Layer the other half of the tortilla chips, buffalo chicken and cheese.
  16. Bake the nachos for approximately 5 minutes or until the cheese is melty and bubbly and just beginning to brown.
  17. Remove from oven and garnish with cilantro.
  18. Serve with Greek Yogurt Blue Cheese Dip & Quick Guacamole.
  19. Enjoy!!
Recipe by Becky's Best Bites at https://beckysbestbites.com/slow-cooker-buffalo-chicken-nachos/