Description
These Slow Cooker Asian Pulled Chicken Nachos are a delicious fusion twist on a classic favorite. Tender shredded chicken, flavored with Asian-inspired ingredients, is piled high on crispy tortilla chips and topped with a colorful array of veggies, cheese, and zesty garnishes.
Ingredients
Scale
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts
- 1/3 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon sesame oil
For the Nachos:
- 1 bag tortilla chips
- 1 1/2 cups shredded mozzarella or Monterey Jack cheese
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds
- 1/4 cup chopped fresh cilantro (optional)
- sriracha or spicy mayo for drizzling
Instructions
- Prepare the Chicken: Place the chicken in a slow cooker. Mix hoisin sauce, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil in a bowl. Pour over the chicken and cook on low for 4–5 hours or high for 2–3 hours.
- Shred the Chicken: Remove chicken, shred with forks, and return to soak up flavors.
- Assemble the Nachos: Preheat oven to 375°F. Spread chips on a baking sheet, top with cheese, chicken, carrots, bell peppers, and more cheese. Bake for 10–12 minutes.
- Finish and Serve: Top with green onions, sesame seeds, cilantro, and drizzle with sriracha or spicy mayo. Serve hot.
Notes
- For extra crunch, add peanuts or crispy wonton strips before serving.
- This recipe can be made with rotisserie chicken and teriyaki sauce for a quicker version.
- Prep Time: 15 minutes
- Cook Time: 4 hours (in slow cooker)
- Category: Appetizer
- Method: Slow Cooking, Baking
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 10g
- Sodium: 730mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
