If you’re looking for a way to spice up your dinner routine, try these Slow Cooker Chicken Chilaquiles. You’ll never want regular nachos again!
Last week, we were having dinner with friends before the Ohio State vs. Alabama game, and someone asked me if I’m the kind of fan who yells at the TV. I thought about it for a minute, shrugged, and answered with a slightly dismissive, “Yeaaaah…I’d say I’m that kind of fan.”
A few hours later, I found myself jumping up and down, fist bumping the air, and hollering at the top of my lungs. The day after, both the Mr. and I needed some hot tea to bring our voices back. Perhaps I was a tad too dismissive when I answered the question. Let’s be real. I am DEFINITELY that fan.
The Buckeyes have one final game on Monday night, and I am more than a little excited. I plan to wear my Buckeye shirt, Buckeye sweats, Buckeye slippers, and Buckeye headband. We even bought a scarlet and gray bow tie for the pup. Yikes…Are we scaring you yet??
But hey, it’s not very often your team gets to play in the National Championship game, and by golly, I’m going to live it up.
It’s always good to have some crunchy, hearty sustenance to stress eat during a big game. I’m partial to nachos, but I was feeling the need to branch out beyond the typical ground beef and cheese number.
These Slow Cooker Chicken Chilaquiles showed up at just the right time, and they’ll be by my side Monday night, fueling the whooping, hollering, and high-fiving I hope will ensue.
Chilaquiles are a different take on the nacho, comprised of pulled chicken simmered all day in tomatoes, peppers, and smoky chipotles. You ladle the resulting slightly soupy mixture over tortilla chips then top it with lots of shredded cheese, sour cream, and cilantro.
The end product is something far better than I anticipated. The chips soak up the spicy sauce, the cheese melts into the chicken, and the whole thing becomes almost like a Mexican casserole with layers of flavor and texture packed into every bite. We ate bowl after bowl of this stuff, and didn’t get tired of it. It has quickly rocketed to the top of our favorites list.
This recipe makes A LOT of chicken chilaquiles, so it’s great for serving a big party crowd (save it for the Super Bowl!), or for hoarding or freezing for multiple meals. While cheering for the Buckeyes isn’t mandatory to enjoy this dish, it certainly will add that extra special something on top. Go ahead and try it. You just might love it.
Slow Cooker Chicken Chilaquiles
- 2 lbs. boneless skinless chicken (I used a mix of breasts and thighs)
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3/4 cup lower-sodium chicken broth
- 1/4 cup chopped fresh cilantro
- 2 teaspoons ground cumin
- 3 canned chipotles in adobo, chopped + 3 Tablespoons adobo sauce
- 6 garlic cloves
- 1 can diced tomatoes with green chilies, undrained
- 1 can diced tomatoes, undrained
- Tortilla Chips
- Shredded Mexican Cheese
- Sour Cream
- Chopped cilantro
- Combine the chicken, onion, peppers, broth, cilantro, cumin, chipotles, garlic, and diced tomatoes in a large slow cooker and stir together. Cook on high for 4 hours or low for 8 hours.
- Remove the chicken and shred with two forks, or place it in the bowl of a Kitchen Aid and beat on medium speed for a minute to shred. Return the shredded chicken to the slow cooker, stirring to combine.
- To serve, place a handful of tortilla chips in a bowl. Pour a ladle of the soup mixture over the chips, then top with shredded cheese, sour cream, and cilantro. Serve immediately.
Recipe adapted from Myrecipes.com
Looking for more Game Day Slow Cooker Recipes? Try these!
Slow Cooker Sausage and Peppers from Shugary Sweets
Slow Cooker Sloppy Joes from A Farmgirl’s Dabbles