Shredded Chicken Nachos

Ingredients:
2 lbs. boneless skinless chicken thighs
1 pkg. (1.25 oz.) taco seasoning mix
2 cans pinto beans, drained (can use 1 can pinto and 1 can black or 2 cans black beans)
1 can (14.5 oz) diced tomatoes, undrained
1 can (4.5 oz) chopped green chilies, undrained
2 TBSP. lime juice
tortilla- style chips
toppings of your choice

Directions:
Place chicken thighs in a slow cooker. Sprinkle with taco seasoning mix. Top with beans, diced tomatoes, chilies, and lime juice. Cover and cook on low for 7-8 hours. Just before serving, remove chicken from slow cooker and place on a large plate. Mash beans in slow cooker. Shred chicken, return to slow cooker and mix well. To serve, place chips on serving plate and spoon 1/2 cup of the chicken mixture onto chips. Top nachos with desired toppings. Such as, shredded cheese, sour cream, salsa, green onions, olives, jalapenos, chopped fresh cilantro, etc.



Note: I use this chicken in tacos, burritos or salads too

Serves: 8