Buffalo Chicken Nachos
Sometimes you have a recipe idea, & it just doesn’t come together. Like the Milk Dud cookies I attempted a few weeks back. Great idea (mini explosion of caramel in a warm chocolate chip cookie, yum) that should have remained an idea. The Milk Duds exploded into a gooey mess, unfortunately.
But, sometimes it all works out, like these Buffalo Chicken nachos, yay! I was so excited to
make eat them & to share the recipe. Although I have only posted one other recipe, I am slightly obsessed with Buffalo Chicken right now. (Same goes for Oreos, more on that later.)
I want to have a Superbowl party just so I can make this appetizer. It would be so perfect, right? OK, so maybe I’m just a little excited about this one.
It really is easy to make: cook the chicken however you like, shred & season it, melt cheese over the chicken & chips, garnish with carrots, celery & Ranch dressing. Serve with beer, obviously.
I love the multigrain chips. They are not any better for you, but I just prefer the taste. I used Frank’s Buffalo Wing sauce for these, but you can use the original (or some other hot sauce)…just adjust the amount to taste. All the ingredients are to taste, really. Even the beer.
Get on this recipe, you won’t be disappointed!
1 1/4 lbs boneless skinless chicken breasts
1 celery stalk
1 small onion, diced medium
2 cloves garlic, chopped
16oz low-sodium chicken broth
1/2 – 2/3 cup hot sauce (such as Frank’s Buffalo-style!), to taste
Nachos – all to taste
Shredded cheddar cheese
Blue cheese, optional
Diced carrots & celery
Ranch (light) dressing
- To make chicken, combine chicken, celery, onion, garlic & chicken broth in a crock pot. Cook on high 3-4 hours, or until chicken is done (make sure there’s enough liquid to cover chicken). Remove chicken from pot, reserve 3/4 cup broth & discard the celery & remaining liquid. Shred chicken & return broth & chicken to slow cooker (I mixed the onions in with the chicken – you can keep or remove them). Stir in hot sauce & cook on high 15-20 min more.
- Prepare nachos: layer chicken & cheese over chips. Microwave for 45 seconds or until cheese is melted. Sprinkle with celery & carrots, drizzle with Ranch dressing. Enjoy!