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Crock Pot Barbecue Chicken Nachos

Crock Pot Barbecue Chicken Nachos | Sugar and Grace

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.

Crock Pot Barbecue Chicken Nachos | Sugar and Grace

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.

Crock Pot Barbecue Chicken Nachos | Sugar and Grace

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.

Barbecue Chicken Nachos


For the Chicken:

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.

For the Nachos:

tortilla chips

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


  1. 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)
  2. Meanwhile, in a mini food processor, chop the cilantro and add in sour cream and lime juice. Mix until combined.
  3. Remove nachos from oven and top with sour cream sauce, fresh tomatoes, and more cilantro.

Crock Pot Barbecue Chicken Nachos | Sugar and Grace

Chicken adapted from and with thanks to: Jessica, at How Sweet Eats

To see the bbq sauce I used, go here

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toniFebruary 8, 2014 - 3:22 pm

Will be dinner at our house (& G’ma’s) one night this week! How easy – love it!