Shredded chicken nachos

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!