Things have been a little crazy around here lately, and I’ve been doing unheard of things like going to bed at ten and not touching my computer for days.
Maybe we all need a little more crazy.
It’s been nice, but I’ve been slacking here. And here. So I thought I would get my stuff together and share with you a recipe that is just made for times like these. It uses leftovers, and pantry items that most of us have around. It takes like 5 minutes to prepare (if you have the chicken cooked of course). And the combination of flavors is out-of-this-world.
I threw this together because I literally had no other ideas…the chicken I had made a few days prior, just because, ya know, it sounded good. And everything else I scrounged up from my fridge and pantry. Fortunately, it was one of those happy mistakes, and it turned into a meal we all adored. Will absolutely be making again.
3 boneless, skinless chicken breasts
1 1/2 tsp onion powder
1 1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
4 oz beer
16 oz barbecue sauce (The original recipe calls for a thin barbecue sauce…I would recommend the same. I used a Weber sauce, and it had a great consistency. And flavor! The chicken needs the liquid from a thin sauce, and a thick barbecue sauce would require a bit more beer.)
Stir spices together and pat onto chicken breasts. Put into your crockpot and add beer and 12 oz of barbecue sauce. Cook on low until done, approx. 8 hours. When cooked, shred chicken with two forks and add remaining barbecue sauce. Stir, then allow everything to sit for a few minutes to warm through. Serve.
prepared barbecue chicken
sharp white cheddar cheese, shredded
1/2 c light sour cream
1/2 lime, juiced
small handful cilantro, plus more for garnish
grape tomatoes, halved
- Spread desired amount of tortilla chips on a foil lined baking sheet. Top with chicken and shredded cheese, and broil in the oven until cheese begins to melt. (As you can see in the pics, I didn't do this…we were hungry. But by all means, melt that cheese if you so desire)
- Meanwhile, in a mini food processor, chop the cilantro and add in sour cream and lime juice. Mix until combined.
- Remove nachos from oven and top with sour cream sauce, fresh tomatoes, and more cilantro.
Chicken adapted from and with thanks to: Jessica, at How Sweet Eats
To see the bbq sauce I used, go here