In bottom of 6-quart slow cooker, add ½ cup water and marinade from bag; place 4 (3-inch) foil balls in slow cooker. Place chicken, breast side up, on top of foil balls; cover and cook on high 4 hours or low 8 hours or until chicken is very tender.
Preheat oven to 400°; line rimmed baking pan with foil. Transfer chicken to cutting board; let stand 20 minutes. Remove breast, wing and thigh meat from chicken; discard skin and bones. With 2 forks, shred meat; transfer 2 cups to large bowl, add ¼ cup wing sauce and toss. Refrigerate remaining chicken in an airtight container up to 5 days.
Spread chips on prepared pan; top with chicken mixture, cheese, celery and remaining 2 tablespoons wing sauce. Bake nachos 6 minutes or until heated through; serve garnished with cilantro, celery leaves and/or pico de gallo, if desired. Makes about 10 cups.
Ingredients
Directions
In bottom of 6-quart slow cooker, add ½ cup water and marinade from bag; place 4 (3-inch) foil balls in slow cooker. Place chicken, breast side up, on top of foil balls; cover and cook on high 4 hours or low 8 hours or until chicken is very tender.
Preheat oven to 400°; line rimmed baking pan with foil. Transfer chicken to cutting board; let stand 20 minutes. Remove breast, wing and thigh meat from chicken; discard skin and bones. With 2 forks, shred meat; transfer 2 cups to large bowl, add ¼ cup wing sauce and toss. Refrigerate remaining chicken in an airtight container up to 5 days.
Spread chips on prepared pan; top with chicken mixture, cheese, celery and remaining 2 tablespoons wing sauce. Bake nachos 6 minutes or until heated through; serve garnished with cilantro, celery leaves and/or pico de gallo, if desired. Makes about 10 cups.