Slow Cooker Ranch Chicken Nachos

We’re going to pretend I’m super into March Madness right now.

Because nachos!

Nachos aren’t really even game food. I mean, they ARE. But for me they’re more like, get-in-my-face-all-the-dang-time food.

I have a love/hate relationship with nachos. The LOVE part? Uh, how can one not appreciate a giant platter of crunchy carbs topped with all the shredded meats and all the melted cheeses and spicy what nots and more crunchy do dads and cool, creamy sauces and salsas? Please. It’s a no-brainer.

The HATE part? My unruly lack of self control when it comes to all the things. Shovel shovel shovel, weep weep weep weep. Shovel shovel shovel, sob sob sob.

Okay I think the love definitely outweighs the hate.

BECAUSE THESE ARE RANCH CHICKEN. Sorry to scream.

But I’m sorry did you just read that? Ranch chicken! In the slow cooker. With green bell peppers. And ranch seasoning. And my face.

We’re not even finished with the ranch yet. More comes later. You do know it’s my mission to devote my life to ranch dressing. Don’t even care.

This ^^ is after about four hours in the slow cooker. You can definitely put it on low if you’re at work all day. But if you’re an impatient freak like me, four hours on high will get her done. Hashtag blessed?

Yes this is obnoxiously close but GIRLFRIEND.

Ranchranchranchranchranchranch for days.

So on top! Let’s discuss. It’s the chicken and green bells, duh, shredded cheddar, queso fresco, thinly sliced red onion, jalapeno, cilantro, scallions, OH SOME RANCH DRESSING, and salsa. So like, easy stuff. Standard. But because it blankets a world of ranchy shredded chicken and green bell peppers, there’s just no way to prepare you or your mouth for what’s about to happen.

I mentioned the ranch part, right?

Don’t the basketball games start up again today? I’m one of those people who only cares for Jayhawks basketball during March Madness. I suck, I know.

And what’s worse is that I said “we”. We play Purdue tonight. I never even went to KU! But they’re down the street from me. (I live a kiss into Kansas.) So we works, right? Don’t punch we. I mean me.

Listen, all I know is ranch chicken nachos. Are we friends again?

I can feel your fist bumps in my mind.

Slow Cooker Ranch Chicken Nachos

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Ingredients

• 1 pound chicken breast
• 1 pound chicken thighs
• 1 green bell pepper, sliced
• 3 Tbs. dried ranch dressing seasoning (a couple of packets will work!)
• 1/3 cup chicken stock
• 1 bag tortilla chips (blue, yellow, whatever)
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled queso fresco
• 1/4 cup thinly sliced red onion
• 1 jalapeño pepper, thinly sliced
• 1/2 cup cilantro leaves
• 3 scallions, thinly sliced
• A few Tbs. good quality ranch dressing (pizza joints have the best!)
• A few Tbs. salsa

Instructions

1. Place the chicken, green bell pepper, stock and ranch seasoning in a slow cooker. Cook on high for four hours. (or low for 6-8 if you need to!) Remove chicken and shred with two forks.
2. Preheat your oven to broil.
3. Place the chips on a large baking sheet. Top with shredded chicken, green bells, both cheeses, red onion and jalapeño pepper. Broil for a few minutes, until the cheese melts.
4. Top with cilantro and scallions, and drizzle with ranch and salsa! Go ahead and cry forever.
5. Serves a lot!

7.8.1.2

77

https://bevcooks.com/2017/03/slow-cooker-ranch-chicken-nachos/

(p.s. add more ranch.)