Chicken Salsa Nachos
Serves 4 to 6. Recipe is by Julie Kay.
2 lbs. chicken thighs
1 (16-oz.) jar salsa
1 (4½-oz.) can green chilies
3 green onions, chopped
1 (12-oz.) container guacamole
1 cup shredded cheddar cheese
1. Put chicken in slow cooker. Add salsa, green chilies and green onions.
2. Cook on Low for 6 to 8 hours. Remove bones from chicken.
3. Spread tortilla chips on a large platter and, using slotted spoon, remove chicken mixture from slow cooker. Spoon over nachos.
4. Top with large spoonfuls of guacamole. Sprinkle shredded cheese over all and serve.