Lunch: Slow-Cooker Shredded Chicken Nachos

Get together in the fast lane with a slow-cooked munchy.

Ingredients

2 lb. (about 10) boneless skinless chicken thighs
1 (1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1 (15-oz.) can pinto beans, drained
1 (14.5-oz.) can diced tomatoes, undrained
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
2 tablespoons lime juice
10 oz. restaurant-style tortilla chips

Instructions

Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
Cover; cook on Low setting for 7 to 8 hours.
Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

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