Head Country


Head Country

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Cast Iron BBQ Chicken Nachos

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).



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

Cooking Instructions

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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