Description
Delicious Slow Cooker Asian Pulled Chicken Nachos feature tender hoisin-glazed chicken atop layers of crispy tortilla chips and melted cheese, topped with fresh veggies and sesame seeds for a perfect game day appetizer or main course with vibrant Asian fusion flavors.
Ingredients
Scale
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
Toppings and Assembly
- 1 bag tortilla chips (about 10 oz)
- 1 1/2 cups shredded mozzarella or Monterey Jack cheese
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
- Chopped cilantro for garnish
Instructions
- Prepare the chicken: Place the chicken breasts into the slow cooker.
- Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes if using.
- Cook the chicken: Pour the sauce mixture over the chicken in the slow cooker. Cover and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is tender and can be shredded easily.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them thoroughly with two forks. Return the shredded chicken to the slow cooker and toss well in the sauce to coat.
- Preheat oven and assemble nachos: Preheat your oven to 375°F (190°C). On a large baking sheet, spread half of the tortilla chips in an even layer. Sprinkle half of the shredded cheese over the chips, then top with half of the pulled chicken seasoned with sauce.
- Add second layer: Repeat the layering with the remaining chips, cheese, and pulled chicken.
- Bake: Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the cheese is fully melted and bubbling.
- Add fresh toppings and serve: Remove from the oven and immediately top with shredded carrots, sliced red bell pepper, chopped green onions, sesame seeds, and chopped cilantro. Serve hot.
Notes
- For a crispier texture, broil the nachos for the last 1–2 minutes of baking, watching closely to avoid burning.
- Add a drizzle of sriracha mayo or spicy aioli before serving for an extra kick of heat and creaminess.
- To save time, use leftover rotisserie chicken shredded and tossed in the sauce instead of cooking chicken from scratch.
