Nachos de pollo Mississippi

Ingredientes

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup jarred pepperoncini peppers
• 1/2 cup juice from the pepperoncini jar
• 3-4 cups shredded Monterey Jack or Colby Jack cheese
• Optional for serving: sour cream, diced red onion, fresh cilantro, sliced jalapeños, guacamole

Preparación

1. 1

   Place the chicken breasts in the bottom of your slow cooker. Sprinkle the ranch seasoning and au jus gravy mix evenly over the top. Place the stick of butter on top of the chicken, and then scatter the pepperoncini peppers around it. Pour in a half cup of the pepperoncini juice from the jar.

2. 2

   Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fall-apart tender.

3. 3

   Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir everything together until the shredded chicken is completely coated in the sauce. Let it sit for a few minutes to absorb the flavors.

4. 4

   Preheat your oven to 400°F (200°C). Spread half of your tortilla chips in a single layer on a large, rimmed baking sheet.

5. 5

   Spoon half of the Mississippi chicken mixture evenly over the chips. Sprinkle with half of the shredded cheese.

6. 6

   Repeat the process: add the remaining chips, the rest of the chicken, and finally, the remaining cheese on top to create a second layer.

7. 7

   Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is completely melted, bubbly, and beginning to turn golden brown.

8. 8

   Carefully remove the nachos from the oven. Let them cool for a minute before garnishing with your favorite fresh toppings like sour cream, diced red onion, cilantro, and jalapeños. Serve immediately.