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SHREDDED BBQ CHICKEN NACHOS

Nachos au poulet effiloche au BBQ
Breasts Nachos and tacos Oven Slow cooker Mexican Recipes Summertime Cocktail hour Internationally inspired
6 Portions
10 min Prepping
4h Cooking
Recipe Easy

Ingredients

SHREDDED BBQ CHICKEN

  • 1 cup (250 ml) onion, finely chopped

SAUCE

  • 1 tsp. (5 ml) salt
  • 3 tsp. (15 ml) Dijon mustard
  • 1 cup (250 ml) maple syrup
  • 4 cups (1 l) cola
  • 2 cups (500 ml) ketchup
  • ½ cup (125 ml) balsamic vinegar
  • 4 tbsp. to ¼ cup (45 to 60 ml) sriracha sauce, or more to taste
  • 2 tbsp. (30 ml) instant coffee granules
  • 2 tbsp. (30 ml) corn starch diluted in 2 tbsp. (30 ml) cold water

BBQ CHICKEN NACHOS AND SMOKED CHEESE

  • 1 large bag tortilla chips
  • Your choice of toppings: sour cream, jalapeño slices, tomatoes, fresh cilantro, salsa, guacamole
  • 5½ oz. (150 g) smoked Gouda cheese, grated
  • 1 lb. (450 g) shredded chicken

Directions

Click the steps to erase them.

  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!