You Will Need:
- 6 boneless skinless chicken breast strips
- 2 cans black bean (rinsed and drained)
- 16 oz. bottle salsa verde
- 1 16 oz. can corn (undrained)
- 1 1/2 tsp. cumin
- 1 tsp. garlic powder
- sprinkle salt and pepper
- bag of tortilla chips
- toppings you will need to make nachos: 1 can queso white cheese warmed in a saucepan on the stove top with 1 tsp. of jarred sliced jalapeno, some chopped tomatoes, chopped red onion, sour cream, guacamole
Place chicken strips in slow cooker, stir in other ingredients (besides the tortilla chips, queso white cheese and the other nacho toppings). Cook on high 4-5 hours. Remove chicken, place on a plate and shred with two forks. Place back into slow cooker and stir, cook on low for about 20 min. more. Heat queso cheese and jalapenos on the stove top in a saucepan until warm (you will need to thin out the cheese a little bit with some milk or water. Once, the cheese is warm, you're ready to make the chicken nachos. Place tortilla chips on large place, top with chicken mixture from slow cooker, then top with tomatoes, red onion, and queso cheese, place a spoonful of sour cream and guacamole on the side.
Enjoy!