from Pillsbury.com
Ingredients:
8 boneless skinless chicken thighs
1 oz. pkg. taco seasoning mix
15 oz. can pinto beans, drained
14.5 oz. can diced tomatoes
4.5 oz. can chopped green chiles
2 tablespoons lime juice
Tortilla chips
Topping suggestions:
Shredded mexican cheese mix
Sour cream
Salsa
Sliced green onions
Sliced olives (not our taste but others may like it)
Chopped fresh cilantro
1 lime, cut into 12 wedges
Directions:
1. Place (rinsed) chicken thighs in slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2. Cover; cook on Low setting for 7 to 8 hours.
3. Just before serving, place all topping ingredients in individual serving dishes. Shred chicken in slow cooker; mix ingredients together well.
4. To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. (I put nachos in the bottom of bowls, spooned the mixture on top, then topped with our toppings - perfect!)
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