Recipe is for chicken only. Use on chips of choice + add your favorite nacho fixings. This chicken recipe is even perfect for tacos! I make this chicken ahead of time, refrigerate, and then take out later when ready to assemble with nachos. 12 minutes and hardly any prep; it's sooooo good!
(See notes below for baking instructions.)
Ingredients:
- 1 cup salsa verde
- ½ a large white onion, diced
- 2 tablespoons honey
- 1 tablespoon liquid smoke
- 5 cloves garlic (I used 4.)
- 2 teaspoons chili powder
- 1.5 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon paprika
- 2-3 pounds thawed or fresh chicken breasts or tenderloins
- cilantro, chopped (if desired)
Directions:
- Mix together all ingredients except for the chicken.
- Place chicken in instant pot and top with sauce. Stir to combine. Close instant pot and set to manual (or HIGH pressure cook) for 12 minutes. Let the steam release for a while before opening lid.
- Shred, combine chicken with its juices, and stir in ½ cup chopped fresh cilantro.Option: Cook in slow cooker on low ’til tender, about 6-7 hours.
Notes:
To bake, lay chips out in a single layer in 9×13 dish or sheet pan. First sprinkle favorite cheese and even queso (if using)! Top with shredded chicken and bake at 400 degrees, just until melty… about 5 minutes.
*www.lillieeatsandtells.com