Buffalo Chicken Nachos
If you could see me right now, you would be able to see my dorky dance moves because I love shredded chicken so much! And then add them to nachos for football season??? Oh my! Let’s do this!
Shredded Buffalo Chicken Ingredients
2-4 Skinless Chicken Breasts
1/2 Cup Franks Hot Sauce
1-2 Cups Kraft Ranchers Choice Dressing
Salt & Pepper to taste
Garlic Powder to taste
Nacho Ingredients
1/2 Bag of Tostitos Tortilla Chips
1 Cup Cherry Tomatoes, quartered
3/4 Cup Cheddar Cheese, shredded
1/2 Cup Pickled Jalapeños
1/2 Yellow Pepper, sliced
1/4 Red Onion, sliced
Salt & Pepper to taste
Fresh Lime (optional)
Franks Hot Sauce to drizzle on top after (optional)
Ranch dressing to dip in (optional)
Directions
Pull out the trusty crock pot. If you plan on letting the chicken cook all day, then set it to low for 7 hours, if you didn’t plan ahead enough then set it to high for 3 hours. Add the full chicken breasts (I usually put a couple slits in the chicken breast to help it cook and allows for the sauces to settle in) then season with salt, pepper & garlic powder.
Add about 1/4 cup of Franks Hot Sauce & 3/4 cup of the ranch dressing. Cover and let cook.
Once you’ve verified the chicken is cooked fully through to 165F degrees then grab 2 forks and shred the chicken breasts unto tiny pieces right in the crock pot. This takes a little bit of time and your arms/wrists are definitely going to feel it. After all the chicken has been shredded, add the remaining hot sauce and ranch dressing, mix it all up, cover and let simmer for at least 30 more minutes. If you are waiting for other things to cook then it can absolutely simmer longer.
Once the chicken is nearing completion, pre-heat the oven to 350F degrees. Lay out the tortillas then top with 3/4 of the chicken and cheese. Add the veggies then add remaining chicken and cheese.
Bake for 10 minutes then broil on LO for 5. Remove from the oven then drizzle with the additional franks and serve with a side of ranch dip.
