Cover and cook until chicken is fork-tender, about 3 hours on High. Using two forks, shred chicken in slow cooker; stir in beans. Cover and cook until heated through, about 20 minutes on High.

Use two forks to shred each chicken breast. Place shredded chicken back into the slow cooker and toss in the excess juices. Let it sit as you begin preparing the nachos. 3. Preheat oven to 400F.

Mix shredded chicken with salsa; set aside. Arrange about half of a 16-ounce bag of tortilla chips on the baking sheet in an even layer. Top with half of the chicken and half of the shredded cheese.

Few ingredients are more versatile than shredded chicken. Tender, mild, and protein-packed, chicken is famous for being able to go with (or in) almost anything, from pizza to soups, from nachos to ...

Total Time: 30 mins Ingredients 4 c. shredded rotisserie chicken 1 c. barbecue sauce 1 12-ounce bag tortilla chips 2 c. shredded cheddar cheese 1/2 c. pickled jalapeños Sour cream, pico de gallo ...

Whether you've got leftover shredded chicken or you're starting from scratch and need some tasty dinner ideas, we've got you covered with this delicious roundup of the 40 very best shredded ...

For the calabaza gravy: 1 large delicata squash,* diced (reserve seeds) salt, to taste ¼ cup vegetable oil 1 medium tromboncino squash,* seeded and diced ½ medium yellow onion, sliced 1 clove ...

El Pollo Loco launched all new Fire-Grilled Chicken Nachos available in three different flavor combinations—Double Chicken Nachos, Shredded Chicken Nachos, and Loco Chicken Nachos. Made with fresh ...