Slow Cooker Barbecue Nachos
Around this time of year, every year, I get sucked into the grand finale of football season: the Super Bowl. I'm one of those fans who ticks everyone off, paying no attention all year long, only to watch the last four games of the season and base my critical decision of who to root for on colors or mascots.
But I have to admit, even I got caught up in the excitement of the game since Ray Lewis played his last home game, and the Baltimore Ravens have earned themselves a spot in the Super Bowl. (None of this would have happened if my boyfriend wasn't rooting for them. I will totally cop to that.)
I watched the Ravens beat the Patriots with a mild lack of understanding that football is full of rules that only count sometimes, and am left to question why there is a bigger fee for wearing the wrong socks then there is for kicking someone. But hey, it's fun to watch and get into.
The best part has to be the food, though. From wings to dips, football food is nothing but fat kid glory. I love it all! If you are still jonesing for a Super Bowl menu, check out some of these other great options:
- Slow Cooker Cheeseburger Dip
- Beer Bread and Soup
- Cheddar Beer Weenies and BBQ Wings
- Pizza Nachos
- Pimento Cheese Dip
- Spinach and Artichoke Dip
- Hoagie Dip
- Cheesy Bacon Biscuits
- Tequila Chicken Sandwiches
- Quick and Easy Stromboli
Slow Cooker Barbecue Nachos
This is about as simple as it gets. From time to time, I whip this up as dinner for the two of us and we gorge. Serving this with good company watching the game -- even better!
- 2 chicken breasts, about 3/4 lbs
- 2-3 tbs chipotle sauce (found in the Hispanic food aisle near the adobo pepper in chipotle sauce -- otherwise, just pulse some of those with the sauce and use as a substitute)
- 1/2 cup barbecue sauce
- 1/2 cup black beans, drained and rinsed (I store my extra in the fridge in an airtight container to throw onto salads and in other things throughout the week)
- Tortilla chips
- 1/2 red pepper, sliced
- 1/2 green pepper, diced
- 1/2 red onion, chopped
- 1/2 to 1 cup shredded cheese of choice (just discovered a chipotle cheddar that I'm kind of obsessed with)
- 4 scallions, chopped, green part only
- 1 jalapeno
- Sour cream, guacamole, salsa
Place the chicken in a slow cooker with chipotle sauce and barbecue sauce. Cover and cook on high for 3 - 4 hours, or until easily shredded with a fork. Reduce heat to warm setting, shred chicken, add additional barbecue sauce if desired. Stir in the black beans.
Preheat oven to 425 degrees F. In an oven-proof skillet, or on a baking sheet lined with parchment paper, arrange a single layer of chips. Top with 1/2 of the pulled chicken, peppers, onions and cheese making sure to go from edge to edge. Cover with another layer of chips and repeat with the top layer. Cover everything with cheese.
Bake for 10-15 minutes until cheese is melted. Sprinkle with scallions and jalapenos. If using a skillet, place a hot mat on the table and serve right from the skillet if you are in a kid- free zone with no one silly enough to touch the hot skillet (or lift the aluminum foil from the baking sheet and serve) with sour cream, guacamole, and salsa for dipping.