Ingredients
The following ingredients have 4 Servings
- 1/2 cup vinegar (118 ml)
- 1 1/2 tablespoons sugar (18 g)
- 1 teaspoon salt
- 1/4 cup shredded carrots (10 g)
- 1/2 cup shredded red cabbage (50 g)
- 1/2 cup shredded Napa cabbage (50 g)
- 3/4 cup buffalo sauce (177 ml)
- 1/3 cup Thai sweet chili sauce (75 g)
- 3 tablespoons honey (63 g)
- 1 tablespoon soy sauce (15 ml)
- 1/4 teaspoon red pepper chili flakes (to taste)
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (683 g)
- 1 bag restaurant-style tortilla chips (13 ounces)
- 1 cup shredded Monterey Jack cheese (113 g)
- 1 cup shredded Sharp Cheddar cheese (113 g)
- 1/4 cup sliced pickled jalapenos (17 g)
- 1 green onion (sliced thinly)
- 1/2 cup freshly snipped cilantro leaves (20 g)
- lime wedges (for serving)
Instruction
- In a medium, sealable bowl, combine the vinegar, sugar and salt, then add the carrots and cabbage. Cover the bowl and store in the refrigerator until ready to assemble the nachos.
- Combine the buffalo sauce, sweet chili sauce, honey, soy sauce and red pepper flakes in the bottom of the slow cooker.
- Nestle the chicken in the middle, then coat with some of the sauce.
- Cook on low for 3-4 hours.
- Transfer to a cutting board and shred with two forks. Reserve the sauce for drizzling over the completed nachos.
- Preheat the oven to 425 degrees.
- Line a large baking sheet with foil or parchment paper. Arrange half of the chips on the prepared sheet and top with half of the shredded chicken, then layer with half of each cheese.
- Top with another layer of chips and repeat the toppings.
- Broil or bake in the oven until the cheese is melted and bubbling, about 5 minutes.
- Remove the tray from the oven and top with the jalapenos, green onions, marinated cabbage and fresh cilantro.
- Drizzle with the remaining marinade sauce from the chicken.
- Serve immediately with lime wedges.
