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Shredded chicken nachos

Great for sharing!

A very adaptable recipe. Feel free to experiment with the herbs and spices.

IngredientsLink to this section

  • 3 chicken breasts
  • 6 rashers of unsmoked bacon
  • 1 small tin of sweetcorn, drained
  • 1 tin of black beans, strained and rinsed
  • 1 tin of chopped tomatoes
  • 2 red chillis (optional)
  • 1 tbsp dried mixed herbs
  • 2 tbsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 tsp dried chives
  • 1 tsp dried basil
  • 1 tsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp sugar
  • 150ml chicken stock
  • 170g cream cheese

MethodLink to this section

  • Fry bacon in a little butter, until crispy. Chop into small pieces.
  • Put chicken breasts in the bottom of the slow cooker, season with salt and pepper.
  • Add the corn, beans, tinned tomatoes, bacon, chilli, herbs and spices.
  • Pour in 150ml chicken stock and stir gently.
  • Set the cream cheese on top (don’t stir in).
  • Cook in the slow cooker for 4 hours, on high.
  • After 4 hours, remove the chicken breasts and gently pull the chicken apart with two forks.
  • Place chicken back into the slow cooker, turn the heat down to low, and cook for 1 hour.
  • Add grated cheese, leave to melt for 5 mins.
  • Serve with Nachos!
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