Slow Cooker Barbecue Chicken Nachos

Ingredients:

2 chicken breasts, about 3/4 lbs
2-3 tbs chipotle sauce (found in the Hispanic food aisle near the adobo pepper in chipotle sauce – otherwise, just pulse some of those with the sauce and use as a substitute)
1/2 cup barbecue sauce
1/2 cup black beans, drained and rinsed (I store my extra in the fridge in an airtight container to throw onto salads and in other things throughout the week)
Tortilla chips
1/2 red pepper, sliced
1/2 green pepper, diced
1/2 red onion, chopped
1/2 – 1 cup shredded cheese of choice (just discovered a Chipotle Cheddar that I’m kind of obsessed with)
4 scallions, chopped, green part only
1 jalapeno
Sour cream, guacamole, salsa

Directions:

Place the chicken in a slow cooker with chipotle sauce and barbecue sauce. Cover and cook on high for 3 – 4 hours, or until easily shred with a fork. Reduce heat to warm setting, shred chicken, add additional barbecue sauce if desired. Stir in the black beans.

Preheat oven to 425 degrees F. In an oven proof skillet, or on a baking sheet lined with parchment paper, arrange a single layer of chips. Top with 1/2 of the pulled chicken, peppers, onions and cheese making sure to go from edge to edge. Cover with another layer of chips and repreat with the top layer. Cover everything with cheese.

Bake for 10 – 15 minutes until cheese is melted. Sprinkle with scallions and jalapenos. If using a skillet, place a hot mat on the table and serve right from the skillet if you are in a kid free zone with no one silly enough to touch the hot skillet (or lift the aluminum foil from the baking sheet and serve) with sour cream, guacamole, and salsa for dipping.