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A recipe from Héloïse Leclerc Foodista en mission

Shredded BBQ chicken nachos

  • About 6 servings
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Shredded BBQ chicken


BBQ chicken nachos and smoked cheese


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  1. In a large saucepan, combine all the sauce ingredients except the corn starch. Bring to a boil, lower heat and simmer for 6 to 8 minutes or until the sauce tastes strong enough (the more water evaporates, the more intense the taste becomes).
  2. Arrange the onions at the bottom of your slow cooker and place the chicken breasts on top. Cover with the sauce and simmer for 4 hours or until the chicken is cooked and shreds easily.
  3. Shred the chicken breasts in the sauce using a fork. The chicken is now ready for use, or you can freeze it for later use.
  4. To prepare the nachos, spread the contents of a large bag on a baking sheet covered with foil. Cover with about 1 lb. (450 g) shredded chicken, then with smoked Gouda cheese. Bake for about 10 minutes at 400°F (250°C). Divide among serving plates then add your choice of toppings!
Chef's tip

There’s no shortage of ideas besides nachos for putting your recipe to good use: on soft tacos, to replace ground beef in your next shepherd’s pie or to jazz up your sandwiches this week—this shredded BBQ chicken is your new best friend.