Made with pulled bbq chicken and just the right amount of cheese, this healthy chicken nacho recipe hits all the high notes of nachos without feeling greasy. Whether you’re celebrating Superbowl Sunday or gathering friends just for fun, this easy, delicious dish makes a great app or snack.
Superbowl Sunday is this weekend and like many others, I am more about the social gathering than the football. We haven’t hosted in a couple of years, but we always do something. I love the idea of coming together in someone’s living room with a big spread of food and friends with or without football.
This year our local team made it to the Superbowl so there’s more fanfare than usual in San Francisco. Feeling inspired by the Superbowl and our household love of tortilla chips, I whipped up my version of chicken nachos. It’s made mostly in the slow-cooker and is less heavy-handed on cheese than the average nachos recipe.
How To Customize Healthy Chicken Nachos
I used a 10 in x 15 in sheet pan which provides about 8 servings, but you can easily adjust the recipe to suit the size of your party. If you like your nachos a little saucier, you can pour a few tablespoons of the liquid from the slow-cooker over the chips.
Similarly, you can top your nachos with sliced jalapeno or hot sauce if you want to add some heat. Finally, sharp cheddar or a Mexican cheese blend can be used instead of mild cheddar. The end result will have a little more punch, but there’s enough avocado in this recipe to make the difference go unnoticed.
I hope your Superbowl Sunday is filled with good friends, plenty of food and maybe even a bit of football.
Healthy Pulled BBQ Chicken Nachos
- Prep Time: 10 minutes
- Cook Time: 4 hours 3 minutes
- Total Time: 4 hours 13 minutes
- Yield: Approx. 8 servings
- Category: appetizer, entree, main, lunch, starter, snack
- Cuisine: American
Description
Made with pulled bbq chicken and just the right amount of cheese, this healthy chicken nacho recipe hits all the high notes of nachos without feeling greasy. Whether you’re celebrating Superbowl Sunday or gathering friends
Ingredients
BBQ Chicken:
- 1/2 cup barbecue sauce
- 1 1/4 cups low sodium chicken broth
- 1 tsp chili powder or cumin
Nachos:
- 1 lb (450g) boneless, skinless chicken breast
- 2 cups cherry tomatoes
- 1 avocado
- 2 tbsp cilantro (optional)
- 1–2 jalapenos (optional)
- 6 cups tortilla chips
- 3/4 cup shredded mild cheddar
Instructions
- Add the barbecue sauce, low sodium chicken broth, and chili powder to the slow-cooker. Stir to combine the ingredients.
- Place the chicken breasts in the slow-cooker. Turn the slow-cooker on to high and cook for 4 hours. Shred the cooked chicken with a fork.
- Before serving, halve the cherry tomatoes. Remove the pit and skin from the avocado and cut into cubes.
- Finely chop the cilantro and slice the jalapeno/s, if using.
- Evenly spread the tortilla chips over a 10in x 15in sheet pan.
- Sprinkle the cheddar over the tortilla chips. Set the oven to broil and place the sheet pan in the oven. Broil on high for 2-3 minutes or until the cheese is bubbly and slightly golden.
- Remove the sheet pan from the oven and top with warm slow-cooked chicken, followed by cherry tomatoes, and avocado.
- Sprinkle with cilantro and jalapenos, as desired, and serve.
Nutrition
- Serving Size:
- Calories: 337
- Sugar: 8.9 g
- Sodium: 343.9 mg
- Fat: 15.9 g
- Saturated Fat: 4 g
- Carbohydrates: 30.1 g
- Fiber: 4.2 g
- Protein: 19.1 g
Craving more healthy eats? Check out my recipe page here.
