The slow cooker assists in this recipe to make it a weeknight wonder. Because the chicken is ready when you walk through the door at the end of the day, a skillet of BBQ nachos takes just 5 minutes from start to finish. Don't skimp on the cheese, the sour cream, or the BBQ sauce (our personal favorite nacho topping).
Southern favorites, kitchen tips, and glimpses of real life as a wife and mother are just a few of the things you will find at The Speedy Spatula. When Amy is not in the kitchen creating a new recipe, you can find her in the outdoors enjoying nature with her husband and son. Inspired by a long line of family cooks, Amy takes Southern favorites and makes them fast, healthier, and easy for the modern cook. Follow The Speedy Spatula on Instagram where a new recipe is posted daily.VISIT THE SPEEDY SPATULA'S INSTAGRAM
2 boneless skinless chicken breasts
1½ C. Head Country Bar-B-Q Sauce, The Original
2 tsp. Head Country Seasoning, Sweet & Spicy
2 C. tortilla chips
2 C. shredded Pepper Jack Cheese
¼ C. sliced black olives
1 C. shredded iceberg lettuce
2 green onion stalks diced (just the green-not the bulb)
2 Tbsp. sour cream
Place chicken breasts in a 2-quart or larger slow cooker and add ½ C. water along with the Head Country Seasoning and 1 C. BBQ sauce.
Cover and cook on high 4 hours, or on low 6 hours.
Once cooked, shred chicken and drizzle 5 Tbsp. of the sauce in the slow cooker over the chicken.
Spray a cast iron skillet with nonstick cooking spray and layer chips in the bottom.
Top chips with the shredded chicken and add cheese. Bake in the oven at 350°F for 5 minutes or until cheese is melted.
Remove chips from the oven and drizzle ½ C. BBQ sauce over the nachos.
Add black olives, green onion, and shredded lettuce, then top with sour cream. Serve hot. Enjoy!
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