Slow Cooked Shredded Chicken Nachos

A homemade take on shredded meat on nachos.

Ingredients

• 2 chicken breasts (can be more)
• Onion powder
• 3 cloves garlic
• Water (enough to cover the chicken in slow cooker)
• 1 tbsp mild chili powder
• 2 tbsp paprika
• 1 tbsp cumin
• 2 tbsp salt
• 1 tsp ground pepper
• 1 bag of tortilla/nacho chips
• Cheddar cheese
• Mango salsa/chutney
• Sour cream (optional)

Method

1. Put the breasts of chicken into the slow cooker.
2. Add onion powder, garlic, seasoning, along with water. Let cook for 7 hours on low.
3. When the chicken is ready preheat the oven to 180C/350F/Gas mark 4.
4. Take the chicken out a shred with a fork. It should fall apart with no resistance.
5. On a oven save plate, or cooking sheet, spread a layer of chips then chicken.
6. Cover it all with shredded cheese and place in the oven.
7. Cook in the oven for about 15-20 minutes, serve with guacamole, sour cream and mango salsa (optional).