Crock Pot Chipotle Chicken Part 1: Sheet Pan Nachos

How do you feel about leftovers? I am an appreciate-r usually, I mean it’s one less meal I have to put thought into preparing. There are many times though when I make something and either don’t want to eat it as a leftover (some things just don’t taste as good on day 2, am I right?) or really wish I could do something different with it. Lately I’ve been experimenting with cooking a protein in the crock pot and then using it for a variety of meals throughout the week. To be honest, I make a lot of nachos because 1 – I love (insert heart emoji x 10) nachos and 2 – I usually have some conglomeration of ingredients to make them even if they become pulled pork + bbq + ranch + taco toppings nachos (actually those were REALLY good – I’ll have to share another time).

If you keep up with my blog or Instagram, I am kind of in love with my Crock Pot lately. I go in spurts, and right now I’m in a “I found this shirt at the bottom of my dresser that I forgot I bought and it’s like Christmas” kind of love with my Crock Pot. This chicken recipe isn’t for you non-spicy eaters out there. There are a couple of ways to tone it down a little bit (see notes below the recipe) but it will still have a mild-moderate kick. It is so easy though. A true set it and forget it recipe.

Let’s talk about nachos for a second: the key to truly scrumptious nachos is a sheet pan and layering. Every chip has something on it and it’s heavenly. See the recipe for details about how to assemble.

Come back soon for Crock Pot Chipotle Chicken Part 2: Enchiladas. They were so good that I had them as an “appetizer” while I was making dinner the next night (aka I took a bite between every veggie I cut up, you know, as a reward).

Enjoy! I would love to hear of any other ways you used this chicken. P.S. it’s freezer friendly!

Print Recipe
Sheet Pan Nachos with Crock Pot Chipotle Chicken
Nachos with a party on every bite, covered in a spicy chicken that will leave you wanting another scoop of sour cream - in a good way!
Cuisine Mexican
Cook Time 7.5 hours
Passive Time 7 hours
Servings
people
Ingredients
Crock Pot Chipotle Chicken
Sheet Pan Nachos
Cuisine Mexican
Cook Time 7.5 hours
Passive Time 7 hours
Servings
people
Ingredients
Crock Pot Chipotle Chicken
Sheet Pan Nachos
Instructions
Crock Pot Chipotle Chicken
  1. Place chicken breasts in bottom of crock pot.
  2. Pour in chipotle chiles, including all juices. Make sure chicken breasts are covered with the chiles.
  3. Pour black beans over chicken as well.
  4. Cook on low for 6-6.5 hours or until chicken cooked through.
  5. Remove chicken and chiles from crock pot. Shred both (make sure chiles are shredded into small pieces!) and return to crock pot. Give it a stir and cook on low for an additional 30 minutes.
Sheet Pan Nachos
  1. Preheat oven to 350 degrees.
  2. Get out a large sheet pan and place a single layer of tortilla chips on it. Sprinkle these chips with half of the cheese and a good amount of the chipotle chicken (you decide!).
  3. Add another layer or tortilla chips on top of the first layer then repeat cheese and chipotle chicken layer.
  4. Cook in oven for 10-12 minutes or until cheese is melted. I would recommend keeping a close eye on them as some chips and cheeses cook at different rates.
  5. As the nachos are cooking, heat up frozen corn in a small skillet over medium heat with a little bit of butter - add some spices if you like ( I used Tony Chacheres)
  6. Remove from oven and sprinkle on olives, taco sauce, jalapenos, corn, lettuce, and sour cream.
Recipe Notes

To make it less spicy:

  •  Use plain black beans instead of black beans + jalapenos
  • Remove the chipotle chile pieces from the crock pot after the chicken is cooked instead of shredding them with the chicken
  • Omit jalapenos from the nacho toppings

Feel free to add or subtract any nacho toppings!

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Crock Pot Pulled Pork Sliders with Spicy Feta Coleslaw

How’s everyone doing in 2018 so far? New Year’s resolutions going well? Keep at ’em, you can do it! I’ve learned that if I call them “goals” instead of “resolutions” I’m much more likely to succeed. There’s just something about being able to check off a goal as completed that makes me feel like the “throwing money in the air” meme. I’ve also started semi-bullet journaling this year – I call it semi because let’s be honest, I will never be as talented or artistic as the examples you see on Pinterest. (If you don’t know what I’m talking about, Google it. Seriously, it’s impressive) So far it has been helpful, and not just for my yearly goals but for keeping track of how often you do certain things. For example, I’m trying to keep track of how often I change my contacts – if you’re an optometrist please don’t get mad – but I’m pretty sure I have been wearing this pair for > 6 months. No wonder I never run out.

On another note, how about that Superbowl? In full transparency, I didn’t watch much of it because we had some friends over who brought their 9 month old, and I spent most of my time trying to keep my kid from using his friend’s foot as a chew toy. What do I even do with a 7 month old who has 6 teeth? All of my pre-baby reading about “what to expect your first year” did not prepare me for this stage this early.

Speaking of biting and chewing, I made this amazing pulled pork for the big game, and it totally turned out better than I expected. I was literally eating it by the forkfuls cold this morning. The spicy coleslaw paired so well with it too. If you aren’t into breaking out of the traditional coleslaw mold, your good old-fashioned picnic slaw would be great also!

Just a little PSA prior to giving you the recipe: if you have time to toast your buns – do it. Buttery toasted Hawaiian rolls + saucy pulled pork + crisp, spicy slaw = Par-tay! You won’t regret it.

Print Recipe
Crock Pot Pulled Pork Sliders with Spicy Feta Coleslaw
Tender, juicy pulled pork (that's also very versatile and freezer friendly) paired with crunchy spicy slaw will leave you wanting to make this every week
Cuisine Sandwiches
Prep Time 15 minutes
Cook Time 8-9 hours
Servings
people
Ingredients
Crock Pot Pulled Pork
Spicy Feta Coleslaw
Cuisine Sandwiches
Prep Time 15 minutes
Cook Time 8-9 hours
Servings
people
Ingredients
Crock Pot Pulled Pork
Spicy Feta Coleslaw
Instructions
  1. Thaw pork and trim of excess fat.
  2. Slice onion and place in bottom of Crock Pot (I used a 6 qt).
  3. Place roast on top of onion and pour 1/2 can pop over the meat.
  4. Cook on low for 7-8 hours or until cooked through.
  5. Remove meat from Crock Pot and shred. Remove all but 3/4-1 cup of liquid from Crock Pot and return shredded meat to it. Pour desired amount of BBQ sauce in, and mix well.
  6. Cook on low for an additional 1-2 hours.
Coleslaw
  1. In a bowl, mix together mayonnaise, sour cream, vinegar, sugar, and seasonings. TASTE it at this point and adjust the seasoning for your dressing as desired!
  2. Pour dressing over coleslaw mix and mix together. Fold in feta cheese. Let your coleslaw rest in the refrigerator for 30-60 minutes to combine the flavors.
  3. To serve your sandwiches: bun + meat + coleslaw! Done!
Recipe Notes

This pulled pork is also wonderful on its own, on nachos, on pizza, etc! It is freezer friendly with appropriate storage in a container or Ziploc bag. I really wish I would've made this to throw in the freezer before my son was born!

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