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Barbecue Ranch Chicken Nachos

Author: Kelly the Kitchen Kop




Start by throwing some frozen boneless, skinless chicken in a crock pot in the morning with some bone broth from the freezer.  (You always have a bunch of that in the freezer, too, right?  If not, grab some of this kind to keep on hand!)  Also add the onions and/or garlic if you want to, for extra flavor.  About an hour before it's time to eat, it should be falling apart, so just shred it with a fork and stir in the cumin and sea salt.  Mix the sauce ingredients together and do your chopping.  Preheat the oven to 350*, and now it's time to assemble:

  • Line a cookie sheet with parchment paper for easier clean-up, trust me.
  • Spread out the nacho chips then spread the chicken over the chips. Then dollop the sauce around the whole pan and sprinkle the cheese around. Bake for about 10 minutes, or until the cheese is melted and the chips are getting a little brown on the edges.
  • Sprinkle on any of the extras that your heart desires.  I only had some parsley and cilantro from our pots on the deck. Add some lettuce, then throw on tomatoes (preferably fresh from your garden or farmer's market). Add extra sauce on the side for dipping and squeeze some lime juice over the top if you love it as much as we do!